Pasta al Sugo d'Estate Pasta with Summer Sauce Recipe
Ingredients
| Ripe tomatoes | 3 Pound | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Basil | 1/4 Cup (16 tbs), minced | |
| One 4-ounce can pitted black olives, drained | ||
| Garlic | 2 Clove (5gm), pressed | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon each freshly ground black pepper and cracked red pepper flakes | ||
| 1 pound medium shell macaroni | ||
| Mozzarella | 1/2 pound, cubed | |
| Walnuts | 1 Cup (16 tbs), toasted | |
| Grated Romano cheese as an accompaniment | ||
Directions
Pour very hot water over the tomatoes and let them stand until the skins loosen.
Drain, peel, and chop the tomatoes.
Mix them with the olive oil, basil, olives, garlic, and seasonings.
Let the sauce marinate at room temperature for about an hour.
Cook the shells according to the package directions.
Stir in about 1/2 cup of the juices accumulated in the sauce.
Stir in the mozza-rella and toss the hot macaroni until the cheese begins to melt.
Stir in the remaining sauce and the toasted walnuts.
Serve immediately.
Pass grated Romano cheese at the table.
Drain, peel, and chop the tomatoes.
Mix them with the olive oil, basil, olives, garlic, and seasonings.
Let the sauce marinate at room temperature for about an hour.
Cook the shells according to the package directions.
Stir in about 1/2 cup of the juices accumulated in the sauce.
Stir in the mozza-rella and toss the hot macaroni until the cheese begins to melt.
Stir in the remaining sauce and the toasted walnuts.
Serve immediately.
Pass grated Romano cheese at the table.
Chef
