 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is a delight anytime of year but particularly in the summer when cooking should be a no hassle affair. Recipe Source: No Cook Pasta Sauces by Joie Warner Ingredients:
3 tablespoons oil |
2 garlic cloves, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1 lb ripe tomato, seeded and coarsely chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup grated pecorino romano cheese or 1/4 cup parmesan cheese |
1/4 cup fresh italian parsley, coarsely chopped |
1/4 cup fresh basil leaf |
8 ounces pasta |
Directions:
1. Combine all ingredients except pasta, basil and parsley in a heatproof pasta serving bowl. Put the bowl over the pasta pot to warm the ingredients while you heat the water. Once the water comes to a boil remove the bowl and set aside.
2. Cook pasta (shells, penne, ziti rigate or gnocchi) until al dente. Drain pasta and immediately add to sauce in bowl. Toss with parsley, basil and extra cheese; serve.
|
|