Pasta With No Cook Herb Tomato Sauce
|Garlic||3 Clove (15 gm) (Peeled)|
|Basil leaves/2 1/2 teaspoons dried basil||1⁄2 Cup (8 tbs) (Packed)|
|Canned whole tomatoes||15 Ounce, drained (1 Can)|
|Plum tomatoes/9 whole canned tomatoes, well drained||6|
|Black olives||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Lemon zest||2 Teaspoon, grated|
|Smoked turkey||1⁄2 Pound (Unsliced)|
1 Bring a large pot of water to a boil. Add the garlic to the water (it will cook along with the pasta).
2 Meanwhile, in a food processor, coarsely chop the basil. Add the canned tomatoes and coarsely chop. Add the fresh tomatoes (or additional canned tomatoes, if using) and olives (if using), and finely chop.
3 Transfer the tomato mixture to a large serving bowl. Add the oil, lemon juice, lemon zest (if using), salt and pepper.
4 Add the pasta to the boiling water and cook until al dente 2 to 3 minutes for tagliarini, 7 to 9 minutes for linguine or according to package directions.
5 Meanwhile, cut the turkey into small cubes and set aside.
6 Drain the pasta well. Press the garlic through a garlic press (or mash it with a fork) and add it to the tomato mixture in the serving bowl. Add the pasta and turkey to the serving bowl and toss to combine the ingredients.