Sunday, July 04, 2004

No-cook pasta sauce

In a blender or food processor, puree four ripe, raw tomatoes with a couple of cloves of garlic and 1/4 cup of olive oil. Add one hand-chopped tomato to the mix for texture. Pour the room-temperature sauce over a pound of cooked pasta and serve with a squeeze of lemon and freshly grated Parmesan. Salt to taste. Serves 4. (from Real Simple, August 2004)


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