Pasta with Cold Tomato Sauce

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Ingredients

• 28 oz can peeled Italian tomatoes, drained and chopped, 1/2 cup juices reserved
• 1/4 tsp sugar
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tbsp chopped fresh basil
• 2 garlic cloves, finely chopped
• 4 tbsp extra virgin olive oil
• 3 qts water
• 1 pound pasta - spaghetti or penne
• 4 tbsp freshly grated Pecorino Romano cheese

Details

Servings 4

Preparation

Step 1

In a large bowl, mix together the tomatoes, reserved juice, sugar, salt, pepper, red pepper flakes, basil, garlic and olive oil.

Cover and let sit for at least 4 hours at room temperature or overnight in the refrigerator for the flavor to mature. If refrigerated, bring back to room temperature before serving.

Bring the water to a boil in a large pot. Cook the pasta until just tender, drain well and transfer to a large bowl. Pour the sauce over the pasta and toss until well coated. Stir in the cheese and the pasta is now ready to enjoy.