PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE

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Pasta with Uncooked Tomato and Olive Sauce image

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9

3 medium vined ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 Tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

Steps:

  • In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
  • While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
  • Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.

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