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Penne with Uncooked Tomato-Olive Sauce

Penne ai Pomodori Crudi


This summertime, no-cook tomato sauce is perfect for penne served at room temperature.


2 pounds plum tomatoes, peeled, seeded, and cut into small pieces

1 cup mixed pitted olives in oil, drained and cut into small pieces

2 tablespoons capers in salt, rinsed and diced

1 large clove garlic, minced

1/3 cup parsley, minced

6 or 7 large basil leaves, torn into small pieces

1/2 cup Extra-Virgin Olive Oil

Fine sea salt to taste

Coarse black pepper to taste

1 pound penne


Early in the day combine the tomatoes, olives, capers, garlic, parsley, basil, olive oil, salt, and pepper in a large bowl. Cover and set aside to marinate at room temperature.

Cook the penne al dente, drain it, and toss it with the tomato mixture. Serve at room temperature.

For variety, add chopped red and yellow bell peppers and cooked, diced artichoke hearts.

This recipe is from Ciao Italia in Tuscany by Mary Ann Esposito, published by St. Martin's Press in 2003.


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