No-Cook Pasta Sauce
Photography by Christopher Testani
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.
