Pasta With Fresh Tomato Sauce

When tomatoes were first introduced to Italy from the New World, people thought they were poisonous and were reluctant to eat them.  Eventually, Italian cooks began to incorporate tomatoes in their cooking and today, perhaps the most popular way to sauce pasta is with a classic red tomato sauce.  While most tomato-based sauces have certain similarities, they can also vary widely.

" /> Pasta With Fresh Tomato Sauce When tomatoes were first introduced to Italy from the New World, people thought they were poisonous and were reluctant to eat them.  Eventually, Italian cooks began to incorporate tomatoes in their cooking and today, perhaps the most popular way to sauce pasta is with a classic red tomato sauce.  While most tomato-based sauces have certain similarities, they can also vary widely.">
 
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Pasta with Fresh Tomato Sauce [Vegan]

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This uncooked sauce takes full advantage of fresh, ripe tomatoes and basil, making it a summertime favorite that can be enjoyed warm or at room temperature. If possible, get your tomatoes fresh from your garden or a close-by farmer’s market. Any varieties of tomatoes work well in this sauce, alone or in combination, from meaty plum tomatoes, or juicy slicing tomatoes, to the sweet and colorful red or yellow cherry or grape tomatoes.

Pasta with Fresh Tomato Sauce [Vegan]

This Recipe is :

Vegan

Serves

4

Ingredients

  • 2 to 2 1/2 pounds fresh ripe tomatoes
  • 3 garlic cloves, crushed or minced
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/3 cup kalamata olives, halved and pitted (optional)
  • 1/2 cup chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 12 ounces rotini or other bite-sized pasta

Preparation

  1. Coarsely chop the tomatoes and place them in a large bowl.
  2. Add the garlic, oil, olives (if using), and basil.
  3. Season with salt and pepper to taste. Stir gently to combine.
  4. Cover and set aside at room temperature for 20 to 30 minutes to allow flavors to blend, stirring occasionally.
  5. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente.
  6. Drain the pasta and transfer to a shallow serving bowl.
  7. Add the reserved sauce and toss gently to combine — the hot pasta will slightly warm the sauce.
  8. Serve warm or at room temperature.

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AUTHOR & RECIPE DETAILS


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Robin Robertson has worked with food for nearly thirty years as a restaurant chef, cooking teacher, and food writer. A longtime vegan, Robin is the author of twenty cookbooks, including the best-selling Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire and Spice. Her new book is Quick-Fix Vegan. She writes the Global Vegan column for VegNews magazine. Robin’s website is: RobinRobertson.com


 

 

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One comment on “Pasta with Fresh Tomato Sauce [Vegan]”

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theoncominghope
6 Years Ago

That looks lovely. Ahhh ambition. Instead I give you this: Not your grandma's recipe! Perfect tomato sauce with minimal effort and maximum fun: http://bit.ly/pg65rd


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