Pasta with Uncooked Tomato and Olive Sauce


  • ½ pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
  • 1 medium yellow bell pepper
  • ½ cup Niçoise or other brine-cured black olives
  • 3 medium vined ripened tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • ¾ mixed fresh herbs such as basil, parsley, and mint leaves
  • + 2 more ingredients
    • 1 tablespoon balsamic vinegar
    • 1 cup coarsely grated mozzarella

In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes. While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until al dente . Drain pasta well and transf...

View full recipe at Epicurious


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