BY MARIS CALLAHAN
It’s a scorching 100 degrees today and I don’t even want to think about what the heat index must look like. No matter how much you enjoy cooking and baking, no one wants to turn the oven.
If your garden (or shopping bag) is exploding with fresh basil, this no-cook tomato basil pasta sauce may just be your new go-to. Paired with whole wheat pasta and eaten warm or cold, it’s a great summer go-to.
The sauce is made to sit covered (not refrigerated!) for at least 1 hour or up to 1 day so you can prepare it ahead of time and when you come home from work (or a long day at the beach, pool, etc). you’ll have a healthy meal ready and waiting for you.
No-Cook Tomato Basil Pasta Sauce
Ingredients:
8 plum tomatoes, seeded, and chopped into ½ inch pieces (about 4 cups of tomato)
2 teaspoon chopped garlic
½ cup Fresh basil, chopped
½ cup Olive Oil
Salt, to taste (about 1tsp)
red pepper flakes, to taste (about 1tsp)
1 box whole wheat penne
1 cup fresh mozzarella, cubed
Instructions:
Combine first 6 ingredients in a bowl (glass or ceramic is best). Let sit out, do not refrigerate, for at least 1 hour or up to 1 day. When you’re ready to eat, cook your favorite pasta and drain. While pasta is still hot, add to sauce. Add in chunks of mozzarella. Serve with a crusty, rustic bread.
