You are here

Pasta Al Sugo D'Estate Pasta With Summer Sauce

Healthycooking's picture
Ingredients
  Ripe tomatoes 3 Pound
  Olive oil 1⁄2 Cup (8 tbs)
  Minced fresh basil 1⁄4 Cup (4 tbs)
  Canned pitted black olives 4 Ounce, drained (1 Can)
  Garlic 2 Clove (10 gm), pressed
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Cracked red pepper flakes 1⁄4 Teaspoon
  Macaroni shells 1 Pound (Medium Ones)
  Mozzarella 1⁄2 Pound, cubed (Can Be Skim-Milk Mozzarella)
  Walnuts 1 Cup (16 tbs), toasted
  Grated romano cheese 2 Tablespoon (As An Accompaniment)
Directions

Pour very hot water over the tomatoes and let them stand until the skins loosen.
Drain, peel, and chop the tomatoes.
Mix them with the olive oil, basil, olives, garlic, and seasonings.
Let the sauce marinate at room temperature for about an hour.
Cook the shells according to the package directions.
Stir in about 1/2 cup of the juices accumulated in the sauce.
Stir in the mozza-rella and toss the hot macaroni until the cheese begins to melt.
Stir in the remaining sauce and the toasted walnuts.
Serve immediately.
Pass grated Romano cheese at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Toasted
Interest: 
Summer, Healthy
Ingredient: 
Pasta

Rate It

Your rating: None
4.01087
Average: 4 (23 votes)