I have a habit of tearing recipes out of magazines anytime I see something that I think looks appetizing. Over the last several years I’ve torn out quite a few recipes and placed them in a file to go through when I have some free time. When do I ever have free time?!
I did finally get a chance to go through my “unofficial” recipe collection, weeding out recipes I’ll NEVER make, and keeping some to try. I roughly planned out some meals for a few weeks, allowing me to try some new recipes and continuing making progress on my list.
I’m definitely a pasta lover so quite a few of my collected recipes involve pasta is some form or another. The first recipe I tried this week was Pasta with No-Cook Tomato Sauce. Definitely a quick and easy recipe and a delicious meal. I’m now adding this recipe to my “official” collection!
Pasta with No-Cook Tomato Sauce
- 4 cloves garlic, crushed
- 2 T olive oil
- 1 pound medium pasta shells
- 2 pounds tomatoes, cored and coarsely chopped
- Salt and pepper
- 2 T butter
- 2 T grated lemon peel
- 1 cup fresh basil leaves, thinly sliced
- Grated parmesan cheese
- In a cup, combine the garlic and olive oil. In a large pot of boiling water, cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta cooking water.
- Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper.
- Remove garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the suace, if necessary. Add the basil and season with salt and pepper; toss. Serve with the parmesan.
I made a few minor modifications. I missed the part about reserving the pasta water, but I didn’t find it necessary to thin the sauce. I also substituted margarine instead of butter, and left out the grated lemon peel basically because I had no way to grate my lemon. I added a little lemon juice instead.
Look for more new recipes in the weeks to come!