Summer Pasta Salad with No-Cook Heirloom Tomato Sauce
This fresh flavored summer pasta salad with no-cook heirloom tomato sauce could not be easier to prepare! The flavor of the sauce evolves the longer it sits, so be sure to make it ahead of time.
Yield: 6 servings
Ingredients
For the no-cook tomato sauce
3 large very ripe tomatoes (about 1.5 lb)
2 whole peeled garlic cloves, smashed
¼ cup chopped fresh herbs (I used parsley and chives)
½ cup extra virgin olive oil
salt and freshly ground pepper, to taste
pinch of ground coriander
For the pasta salad
1 lb pasta, cooked to al dente and drained
8 oz bocconcini, quartered
¼ cup toasted pine nuts
splash of red wine vinegar
red pepper flakes, to garnish
Instructions
For the tomato sauce
Roughly chop the tomatoes and combine them with the remaining ingredients in a large bowl. Allow to sit at room temperature for 1-2 hours.
Taste and season again after the sauce has had time to rest. Remove the chunks of garlic. Set aside.
For the pasta
Once the sauce is ready and the pasta is cooked, mix together all of the pasta salad ingredients. Season to taste with the red wine vinegar, salt, and black pepper. Serve with red pepper flakes for garnish.