A simple no-cook tomato sauce is perfect for hot summer days. This sauce, often called pomodoro crudo, pairs well with thin spaghetti and can be customized with onions, capers, olives, or cheese.
No-Cook Tomato & Basil Sauce Recipe
The recipe, from Meryl Feinstein’s cookbook ‘Pasta Every Day’, uses flavorful tomatoes, garlic, basil, salt, and olive oil. To prepare the sauce, halve or quarter the tomatoes and combine with garlic and basil in a large serving bowl. Season with salt and drizzle in olive oil. Let the sauce sit for at least an hour, ideally in a warm, sunny place.
To serve, cook pasta of choice and add to the sauce. Stir to combine and finish with another drizzle of oil, more basil, and a shower of cheese if desired.
Original reporting: Herald-Standard – latest news for Uniontown, Pennsylvania — read the source article.
