Recipes like this make me wish I had a green thumb (apparently, that trait is not genetic). As great as this was with store-bought stuff, I bet it would be three times as nice made with seriously fresh, straight-from-the-garden tomatoes and basil.
The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.
2 ripe, really fresh tomatoes, chopped into bite-sized pieces
1 tbsp. fresh basil, minced
1/8 cup red onion, finely chopped
1/2 tbsp. black or kalamata olives, chopped
1-2 tsp. capers, drained
1 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
Freshly-ground black pepper
1 garlic clove, crushed
1/2 pound short pasta (wagon wheels, butterflies, penne...)
1/2 cup cooked white/navy beans
1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.
2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.
3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.
4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.
Pasta with Salsa Cruda from Moosewood Restaurant Low-Fat Favourites.
*Added capers and olives.
*Added the beans for extra protein.