Orecchiette With Raw Tomato-Shallot Sauce - ...

By á-174942

Ingredients

• 8 ripe plum tomatoes or 4 large
• round tomatoes chopped
• 2 shallots minced
• 2 garlic cloves minced
• 1/4 cup capers rinsed, drained
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 cup coarsely-chopped Italian parsley - (loosely packed)
• 10 basil leaves chopped
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 1 pound orecchiette

Details

Servings 4

Preparation

Step 1

Combine tomatoes, shallots, garlic, capers, balsamic vinegar, oil, parsley, basil and salt and pepper to taste in large, shallow pasta serving bowl. Cover and set aside in cool spot to marinate 1 to 3 hours.

When ready to serve, bring generous amount of lightly salted water to boil in large saucepan. Add orecchiette, stirring a few times at beginning of cooking process to stop pasta from sticking to itself or pan. Cook according to package directions until al dente, 10 to 12 minutes.

Drain thoroughly and add to serving bowl with sauce mixture. Toss together well and serve hot or at room temperature.

This recipe yields 4 to 6 servings.

Each of 6 serving: 713 calories; 248 mg sodium; 0 cholesterol; 29 grams fat; 98 grams carbohydrates; 16 grams protein; 1.49 grams fiber.