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Author Notes: I love raw sauce on pasta, especially in the summer. A room temperature sauce on warm freshly cooked pasta is my idea of summertime goodness. This one is kicked up a bit with hot Hungarian peppers but the heat of jalapenos would work just as well. Leftovers become a lovely pasta salad for lunch the next day. —inpatskitchen
Makes: two healthy dinner servings
cups seeded diced tomatoes
cloves minced garlic
cup extra virgin olive oil
tablespoons red wine vinegar
Hungarian hot peppers (or jalapeños)
teaspoon black pepper
ounces spaghetti or linguini
Chicken or vegetable broth or water for cooking the pasta
6 ounces fresh mozzarella cut into a small dice
cup sliced fresh basil leaves
Salt and pepper for serving if desired
- Roast the peppers on a grill or stove top. Cover, cool, peel, seed and cut into a fine dice.
- Combine the peppers, tomatoes, garlic, olive oil, vinegar, salt and pepper in a medium size bowl and park on the counter for a few hours ( or even more).
- Cook the pasta in the chicken or vegetable broth according to package directions.
- Combine the hot pasta with the tomato sauce and stir in the cheese and basil.
- Season with more salt and pepper if desired.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper