No Cook Tomato Olive Sauce Pasta Recipe
Ingredients
| Fresh Ripe Tomatoes - 1 pound, coarsely chopped | ||
| Frozen artichoke hearts package | 1 | |
| Black olives | 6 Ounce, sliced | |
| Olive oil | 2 Tablespoon | |
| Balsamic or Red Wine Vinegar - 2 tablespoons | ||
| Pepper | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Penne or Bow-tie Pasta - 1 pound | ||
Directions
MAKING
1. Take a bowl and mix all ingredients like artichoke hearts, tomatoes, and olives.
2. Add oil, vinegar, salt, and pepper and toss properly to coat the vegetables well. Cover the bowl put in the refrigerator for 2 hours.
3. Remove the mixture from refrigerator and add the parsley in the mixture. Let it stand in the room temperature.
4. Cook the penne pasta as per the directions on the package.
SERVING
5. Drain and transfer in a separate serving dish.
6. Add the vegetable sauce on the top of the pasta and serve at once.
1. Take a bowl and mix all ingredients like artichoke hearts, tomatoes, and olives.
2. Add oil, vinegar, salt, and pepper and toss properly to coat the vegetables well. Cover the bowl put in the refrigerator for 2 hours.
3. Remove the mixture from refrigerator and add the parsley in the mixture. Let it stand in the room temperature.
4. Cook the penne pasta as per the directions on the package.
SERVING
5. Drain and transfer in a separate serving dish.
6. Add the vegetable sauce on the top of the pasta and serve at once.
Chef
