Magazine article Sunset

No-Cook Pasta Sauces: Combine a Few Seasonal Ingredients, Then Toss Your Salsa Cruda with Pasta. What Could Be Easier for a Lazy Summer Night?

Magazine article Sunset

No-Cook Pasta Sauces: Combine a Few Seasonal Ingredients, Then Toss Your Salsa Cruda with Pasta. What Could Be Easier for a Lazy Summer Night?

Article excerpt

Good ingredients are key

Since these sauces are relatively simple, use totally ripe produce, the best olive oil you can find, and full-flavored cheeses.

Choose the right pasta for the job

For smooth pesto, long noodles like fettuccine are just fine, but pick farfalle or seashells to grab chunkier sauces.

[ILLUSTRATION OMITTED]

Seahells with basil, tomatoes, and garlic
SEVES 6 | 45 MINUTES
Raw tomatoes get juicy as they stand, helping to create the sauce.

1/3 cup extra-virgin oLive oil
2 large garlic cloves, finely chopped
About 3/4 tsp. kosher salt
1/4 lbs. (1 qt.) small cherry and teardrop tomatoes
3/4 lb. medium seashell pasta
1/2 cup shaved parmesan cheese
1/2 cup thinly sliced fresh basil leaves

1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl.
Chop 1 cup of the tomatoes and add to bowl. Cut remaining
tomatoes in half and stir into mixture; let stand about
30 minutes, stirring occasionally.

2. Meanwhile, cook pasta as package directs in a large pot
of salted boiling water.

3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture,
then with cheese and all but 1 tbsp. basil. Mix in a little pasta
water if needed for a looser texture. Sprinkle remaining basil
on top and season with salt.

PER 1 1/2-CUR SERVING 361 CAL., 37% (135 CAL.) FROM FAT; 11 G
PROTEIN; 15 G FAT (3 G SAT.); 47 G CARBO (3 G FIBER); 510 MG
SODIUM; 5 MG CHOL.

Fettuccine with walnut, and gorgonzole pesto
SERVES 6 | 30 MINUTES
There's just enough blue cheese in this minty-bright pesto
for an interesting, but not strong, flavor.

1 lb. fettuccine
3 cups loosely packed fresh mint Leaves, divided
About 3/4 tsp. kosher salt
1/2 cup walnut pieces
3 garlic cloves
2 tbsp. grated parmesan cheese
3/4 tsp. pepper
1/2 cup extra-virgin olive oil
3 tbsp. mascarpone cheese

1. Cook pasta as package directs in a large pot of salted
boiling water.

2. Meanwhile, set aside 3/4 cup loosely packed small mint leaves.
Put remaining mint and 3/4 tsp. salt, the nuts, garlic,
parmesan, pepper, and oil in a food processor. Pulse just until
coarsely pureed.

3. Transfer pesto to a large bowl and stir in gorgonzola
and mascarpone.

4. Drain pasta, saving 1 cup pasta water, then transfer to bowl
with pesto. Toss to coat well. Quickly toss with reserved mint leaves
and add a little pasta water if needed for a looser texture. … 
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