MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
- Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams
TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
- Bring a large pot of well-salted water to a boil.
- Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
- Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.
FETTUCINE WITH SALSA CRUDA
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, pastas, main course, side dish
Time 15m
Yield Two to four servings
Number Of Ingredients 11
Steps:
- Combine ingredients except pasta in a large bowl; set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 69 grams, Fat 31 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 5 grams
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
PASTA WITH SALSA CRUDA DI POMODORO
This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
- Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
- Let stand at room temperature until the pasta is ready.
- Cook pasta in a large pan with 3 qts.
- water until al dente, about 9 to 11 minutes.
- Drain well.
- Fold the pasta into the tomato sauce and serve at once.
- If desired, offer the Parmesan as a condiment at the table.
Nutrition Facts : Calories 316.1, Fat 2.3, SaturatedFat 0.3, Sodium 484.3, Carbohydrate 67.5, Fiber 11.4, Sugar 5.4, Protein 9.2
FETTUCCINI WITH SALSA CRUDA AND FETA
A delicious summer pasta dish.
Provided by DONOGHUEJ
Categories Italian Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
- Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 71.3 g, Cholesterol 22.3 mg, Fat 17.3 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 5.6 g, Sodium 933.2 mg, Sugar 3.8 g
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