No-Cook Pasta Sauce

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    no-cook pasta sauce

    Recipe by Janet Taylor McCracken

    • 4Servings

    Ingredients

    • 3 lbs. coarsely chopped mixed colored tomatoes
    • 1/4 cup EVOO
    • 3 cloves garlic, finely chopped
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 lb. campanelle pasta
    • 1/4 cup chopped fresh chives
    • 1/4 cup basil
    • 1/4 cup dill
    • Two 8-oz. balls buratta
    • EVOO, for drizzling

    Preparation

    In large bowl, mix 3 lbs. coarsely chopped mixed colored tomatoes, 1/4 cup EVOO and 3 finely chopped cloves garlic; season with 1 tsp. salt and 1 tsp. pepper. Let stand until flavors meld, about 2 hours. Bring large pot of water to a boil. Salt water and add 1 lb. campanelle pasta; cook until al dente. Drain; add to tomato mixture along with 1/4 cup each chopped fresh chives, basil and dill; season. Top with two 8-oz. balls buratta; cut open and season cheese. Drizzle with EVOO.