Pasta With Uncooked Tomato Sauce Food

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

RAW TOMATO SAUCE

Steps:

• Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE

Steps:

• In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
• While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
• Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Cook pasta according to package directions; drain and set aside.
• While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat.
• Add garlic and cook for 2 minutes or until fragrant.
• Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high.
• Cook for about 10 minutes or until tomatoes have begun to lose their shape.
• Stir in remaining tablespoon olive oil and basil.
• Place pasta in large bowl and stir in sauce and Parmesan cheese.
• Serve immediately.

PASTA WITH UNCOOKED PINE TOMATO SAUCE

Steps:

• Boil the pasta in salted water until done. Drain.
• Put in a blender the olive oil, the garlic, the basil leaves and the pine nuts, mash them and then add the tomatoes, salt and pepper.
• The sauce is now ready to sever over the pasta. Add the cheese on top.

FRESH TOMATO PASTA SAUCE

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

EASY UNCOOKED TOMATO SAUCE FOR PASTA

Steps:

• Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it).
• Place tomatoes in a bowl, large jar, or sealable container.
• If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes.
• Add the remaining ingredients except pasta.
• I use either fresh Basil or dried Oregano, alot of it.
• By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced.
• Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is.
• Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much.
• Cook pasta until al dente, drain and toss with the cold sauce.
• Eat and enjoy, serve with hot crusty bread and a tossed green salad.

SPAGHETTI CON PANODERO CRUDO (PASTA WITH UNCOOKED TOMATO SAUCE)

Steps:

• Cook the pasta until al dente.
• Into a large serving bowl, place the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic and salt and pepper to taste.
• Pour olive oil over all and toss gently.
• When the pasta is ready, pour into a colander and quickly rinse it under cold water, drain well.
• Add pasta to the bowl and toss.
• Serve with freshly grated parmesan cheese.