Best Pasta With Salsa Cruda Di Pomodoro Recipes

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA

Mediterranean Summer Pasta with Salsa Cruda image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup flavorful pitted olives, lightly chopped
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta
Parmesan, for grating

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

PASTA WITH SALSA CRUDA DI POMODORO

Pasta With Salsa Cruda di Pomodoro image

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

Ingredients

4 -5 large tomatoes, coarsley chopped
1 cup cooked chickpeas, drained (dried or canned)
1/4 cup chopped basil, sliced into thin ribbons
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
8 ounces conchiglie (medium pasta shells)
1/4 cup freshly grated parmesan cheese (optional)

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

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