Dear Readers,
We’re all looking for no-cook recipes to use during these hot August days and this is very good. The only thing to be cooked is the pasta and that cooks quickly. This sauce is also a good way to use up all those tomatoes that are ripening at the same time. Copied this recipe from an old Family Circle magazine and make it at least once every summer. I hope it will become one of your summer favorites also.
Linguine with No-Cook Puttanesca Sauce
16 oz. pkg. linguine or spaghetti
6 ripe medium tomatoes (2 lbs.), chopped
1/2 cup coarsely chopped pimento-stuffed olives
3 tablespoons capers, drained
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt (optional)
1/4 teaspoon ground red pepper (cayenne)
1 garlic clove, crushed with garlic press
1 cup loosely packed freshed basil leaves, thinly sliced
1. Prepare linguine in boiling, salted water as label directs.
2. Meanwhile, in large bowl, stir tomatoes with remaining ingredients except basil.
3. Drain linguine. Add linguine and basil to tomato mixture; toss well. Makes 4 main dish servings.
Note: Each serving contains 495 calories and 14 grams of fat. I make the tomato mixture about 1 to 2 hours ahead of time to let the flavors blend. Just cover the bowl and let stand at room temperature. Be sure to serve it with some crusty bread so you can sop up all the great sauce. Enjoy and
Keep smilin’!