Uncooked Sauce for Pasta/title> <meta http-equiv="Content-Type" content="text/html;charset=US-ASCII"> <meta name="description" content="Recipe: a good uncooked pasta sauce for warm summer days."> <meta name="keywords" content="recipe, pasta, tomato, Italy, Italian, tomato"> </head> <body bgcolor="#FFFEFA"><hr size="5" noshade> <table cellspacing="3" cellpadding="0"> <tr><td rowspan="2"><p align="center"> <a href="./yjn_uncook1x.html"> <img src="./img/yjn_uncook1c.jpg" alt="Serving" align="left" hspace="8" vspace="2" border="0"></a> <br clear="left">Click to Enlarge </p></td> <td colspan="4"> <big><big><b><big>Uncooked Sauce </big>for<big> Pasta</big></b></big> <br><b>Italy</b></big> <hr size="2" noshade></tr> <tr> <td nowrap valign="top">For 12 oz<br>Effort:<br>Sched:<br>DoAhead: </td> <td nowrap valign="top">pasta <br>**<br>3 hrs <br>Best</td> <td valign="top"> Especially good for hot summer days, this flavorful sauce is easy to make. Use with any short pasta shape with good sauce gripping power (ridges, scoops, etc.). It is shown here with Casarecce. <td> </tr> </table> <hr size="2" noshade align="left"> <table cellspacing="3" cellpadding="0"> <tr valign="top"> <td width="8"> <br><br><br><br><br> </td> <td nowrap> 1-1/4 <br>1 <br>3 <br>4 <br>2 <br>2 <br>1/4 <br>1 <br>1/4 <br>tt <br>12 </td> <td nowrap> # <br>t <br>oz <br>oz <br>cl <br>T <br>c <br>T <br>t <br> <br>oz </td> <td nowrap> Tomatoes ripe <br>Salt <br>Olives black (<a href="#01">1</a>) <br>Onion white <br>Garlic <br>Herb (<a href="#02">2</a>) <br>Olive Oil, ExtV <br>Capers, drained <br>Pepper <br>Tabasco Sauce <br>Pasta </td> <td><ol> <b><u>Prep</u></b> - (2-1/2 hrs, 25 min work) <li>Peel <b>TOMATOES</b>, and dice small. Mix with 1 t <b>Salt</b> and let stand 20 minutes or so. Drain. The liquid has plenty of flavor so use it in a sauce, or just drink it.</li> <li>Pit <b>OLIVES</b> and break up coarse. Chop <b>ONION</b> fine. Chop <b>GARLIC</b> fine. Chop <b>HERB</b> fine. Mix all with <b>Olive Oil</b> and <b>Capers</b>.</li> <li>Mix <b>Tomatoes</b> in with the rest, season to taste with <b>Pepper</b> and <b>Tabasco</b>. There should be enough salt from the tomatoes, olives and capers. Let stand at least a couple of hours at room temperature. Don't refrigerate unless you keep it over night, and if you do, let it warm to room temperature before serving.</li> <b><u>Run</u></b> - (20 min) <li>Cook your pasta the usual way. Drain, pour back into the pot and tumble with just a little Olive Oil.</li> <li>Divide the warm pasta into bowls and top with a generous scoop of the sauce.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a name="01"><b>Black Olives:</b></a> These should be Italian or Greek salt/oil cured, not California Mission in a can - they're very different.</li> <li><a name="02"><b>Herb:</b></a> The "official" herb is, of course, Basil, but Mint, Flat Leaf Parsley, Fresh Oregano, Orange Bergamot or whatever you have will work, or a mix.</li> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch</small></li> </ol> <small>yjn_uncook1 050822 r 120519 - www.clovegarden.com <br>©<cite>Andrew Grygus</cite> - info@clovegarden.com - Linking to and non-commercial use of this page permitted</small> <hr size="5" noshade></body></html>