Pasta With No-Cook Tomato Sauce

Name: Pasta With No-Cook Tomato Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 12 oz. linguine; 1/4 c. olive oil; 1 clove garlic, finely grated; Kosher salt and pepper; 1/2 c. pitted Castelvetrano olives, smashed and roughly chopped; 1 tbsp. capers, drained and roughly chopped; 1 c. grape tomatoes, halved (or sliced into thirds if large); 2 large beefsteak tomatoes (about 1 1/2 lbs total), stems removed; 1/4 c. grated Parmesan cheese, plus more for sprinkling; 1/4 c. flat-leaf parsley, finely chopped

Ideal for tomato season.

By Kate MerkerPublished: Jan 20, 2022

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mike garten

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

500

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When tomatoes are in peak season, there's no need to cook them for max flavor. Choose firm, smooth, brightly colored tomatoes without blemishes or bruises and store at room temp.

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Ingredients

12 oz.
linguine
1/4 cup
olive oil
1
clove garlic, finely grated
Kosher salt and pepper
1/2 cup
pitted Castelvetrano olives, smashed and roughly chopped
1 Tbsp.
capers, drained and roughly chopped
1 cup
grape tomatoes, halved (or sliced into thirds if large)
2
large beefsteak tomatoes (about 1 1/2 lbs total), stems removed
1/4 cup
grated Parmesan cheese, plus more for sprinkling
1/4 cup
flat-leaf parsley, finely chopped

Directions

1. Step 1Cook pasta per package directions, reserving 1/2 cup pasta cooking water before draining.
2. Step 2In a large bowl, combine oil, garlic and 1/2 teaspoon each salt and pepper. Add olives, capers and grape tomatoes and toss to combine.
3. Step 3Cut 1/4 inch off top of each beefsteak tomato and discard. Finely grate cut sides of tomatoes into the bowl until skin is reached; discard skin.
4. Step 4Add pasta to tomato mixture, sprinkle with Parmesan and toss to coat, adding some reserved pasta water as necessary to make a creamy sauce. Toss with parsley and sprinkle with Parmesan if desired.