Just add pasta . . .

Posted: July 19, 2007

A variety of no-cook sauces can be stirred into cooked pasta. For a pound of noodles (six servings), sauces might include the following:

Pesto Sauce

In a blender or processor, combine and chop 4 cups packed basil leaves, 4 crushed garlic cloves, 1 cup pine nuts and 1 to 11/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese. In a slow stream, whip in 11/4 to 11/2 cups extra-virgin olive oil. Season with salt and pepper.

Fresh Tomato Sauce

Dice 4 ripe tomatoes, 4 to 6 ounces mozzarella cheese, and 1/2 cup fresh basil. Stir in 1/2 cup olive oil, and kosher salt and pepper to taste. Stir into hot cooked pasta.

Crab Sauce

Combine 8 ounces lump crabmeat; 1/2 cup each, diced: red pepper, green pepper, parsley, 2 scallions (white part only); 1/3 cup mayonnaise; and 1 tablespoon white wine vinegar. Stir sauce into cooked pasta. (Note: If serving cold, rinse the noodles to halt cooking. If serving warm, do not rinse; the starch helps the sauce adhere to the pasta.)

- Marilynn Marter

comments powered by Disqus
|
|
|
|
|