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
two healthy dinner servings
seeded diced tomatoes
cloves minced garlic
extra virgin olive oil
red wine vinegar
Hungarian hot peppers (or jalapeños)
spaghetti or linguini
Chicken or vegetable broth or water for cooking the pasta
6 ounces fresh mozzarella cut into a small dice
sliced fresh basil leaves
Salt and pepper for serving if desired
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!