Pasta and Sicilian Tomato Sauce
Recipe from Better Homes and Gardens

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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Servings: Makes 4 main-dish servings.
Total Time: 25 mins
Related Categories: Pasta, Quick and Easy Pasta Dishes, Tomatoes, Vegetarian Pasta, Vegetarian Tomato
 
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Ingredients
  • 8  ounces
    dried mostaccioli or penne pasta
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  • 1/4  cup
    pine nuts or chopped almonds
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  • 1/4  cup
    grated firm pecorino or Parmesan cheese
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  • 2  cloves
    garlic, minced
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  • 2  cups
    loosely packed fresh basil leaves
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  • 1/4  cup
    olive oil
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  • 1-1/2  pounds
    ripe tomatoes, peeled, seeded, and cut into chunks
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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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
Calories 459, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 55 g, Fiber 3 g, Protein 14 g. Daily Values: Vitamin A 11%, Vitamin C 55%, Calcium 12%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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