Pasta con Salsa Cruda
This Pasta con Salsa Cruda features just-cooked al-dente spaghetti tossed with uncooked fresh tomatoes, onion, peppers, olives, capers with fresh herbs.
Servings: 2
Ingredients
- 2 portions of Spaghetti or other Pasta
- 1/3 Cup diced Onion
- 1/3 Cup each diced Green and Yellow Bell Pepper
- 2 Cloves Garlic minced
- ¼ tsp. Salt
- 1 Cup chopped fresh Tomato
- 1/3 Cup sliced Black Olive
- 1 Tbsp. Capers
- ½ tsp. Freshly ground Black Pepper
- 1 Tbsp. chopped fresh Sage
- 1 tsp. each fresh Thyme and Rosemary chopped
- 1/3 Cup Extra-Virgin Olive Oil
- 1 – 2 Tbsp. Butter
- 1 small bunch Fresh Basil
Instructions
- Toss the diced onion, peppers and garlic together with the salt and allow to macerate in a bowl for about 20 minutes.
- Add the tomatoes, olives, and capers to the bowl along with the ground Pepper and fresh herbs, the toss with the Olive Oil and allow to marinate for 30 – 60 minutes.
- When ready, cook the pasta until almost al dente, and, just before it reaches this point, slice the Basil leaves into a fine-shreds.
- Drain the pasta and add back to the pot with the butter, followed by the Basil, and toss well over medium heat for a half-minute or so.
- Remove the pan from the heat, add the marinated fresh ingredients, and toss well.
- Allow to sit for a minute or two then serve with grated cheese.