Pasta and Sicilian Tomato Sauce

This fresh-tasting, no-cook sauce is the perfect topper for pasta on the hottest of summer days.


Pasta and Sicilian Tomato Sauce

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Ingredients
  • 8   ounces 
    dried mostaccioli or penne pasta
  • 1/4  cup 
    pine nuts or chopped almonds
  • 1/4  cup 
    grated firm pecorino or Parmesan cheese
  • 2   cloves 
    garlic, minced
  • 2   cups 
    loosely packed fresh basil leaves
  • 1/4  cup 
    olive oil
  • 1 1/2  pounds 
    ripe tomatoes, peeled, seeded, and cut into chunks
  • 1/2  teaspoon 
    salt
  • 1/8  teaspoon 
    pepper
Directions
1.
Cook pasta according to package directions. Drain and keep warm.
2.
Meanwhile, for sauce, in a food processor bowl combine nuts, cheese, and garlic. Cover and process until chopped. Add about half the basil and all of the oil; process until basil is chopped, stopping the machine occasionally to scrape the sides. Add remaining basil and repeat. Add tomatoes; process with several on/off turns; the tomatoes should remain chunky. (If the mixture is too smooth, add some fresh chopped tomato.) Season to taste with salt and pepper.
3.
If you prefer warm sauce, pour the sauce into a saucepan; heat through. Serve sauce over pasta. Makes 4 main-dish servings.
Make Ahead Tip
  • Store sauce, covered, in refrigerator up to 2 days. Heat or bring to room temperature to serve.
Nutrition information
Per Serving: cal. (kcal) 459, Fat, total (g) 22, chol. (mg) 5, sat. fat (g) 4, carb. (g) 55, fiber (g) 3, pro. (g) 14, vit. A (RE) 113, vit. C (mg) 32, sodium (mg) 400, calcium (mg) 121, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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