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Published July 22, 2009, 12:00 AM

ONLINE EXTRA — NO-COOK TOMATO SAUCES: Whole-Grain Rotini with No-Cook Tomato Sauce . . . Linguine with No-Cook Tomato Sauce, etc.

Whole-Grain Rotini with No-Cook Tomato Sauce

3½ cups diced and seeded ripe tomatoes

1 bunch scallions, whites and pale greens only, thinly sliced

2 tablespoons capers, rinsed

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1 clove garlic, minced

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

¾ cup diced fresh mozzarella

Salt and ground black pepper, to taste

12 ounces whole-grain rotini pasta

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella. Toss again to mix. Season with salt and pepper, then let sit for 30 minutes.

When ready to serve, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain the pasta and add to the sauce. Toss well. Serve warm or cold.

Yield: Serve 6.

Approximate nutritional analysis per serving: 370 calories, 120 calories from fat, 13 grams fat (3 grams saturated), 8 milligrams cholesterol, 52 grams carbohydrates, 14 grams protein, 7 grams fiber, 279 milligrams sodium.

No-Cook Tomato Sauce

2 pounds ripe tomatoes (about 3 large or 4 medium), cored and cut into ½-inch dice (about 4 cups)

½ cup good-quality extra-virgin olive oil

1/3 cup roughly chopped fresh flat-leaf parsely or basil (or both)

1 tablespoon. coarsely chopped fresh thyme

1 teaspoon minced garlic (1 medium clove)

¼ teaspoon. freshly ground black pepper; more to taste

Pinch crushed red pepper flakes (optional)

Combine all of the ingredients in a nonreactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.

Toss the sauce with just-cooked pasta. Adjust the seasoning to taste with salt and pepper and serve immediately.

Yield: Serves 4 to 6.

Pasta with Fresh No-Cook Tomato Sauce

1 pound dried pasta of choice

6 cups chopped organic tomatoes

¼ cup organic extra-virgin olive oil

2 cloves garlic, finely minced

1 cup fresh basil leaves, stacked and julienned

Salt and freshly ground black pepper, to taste

1/3 cup walnuts or pine nuts

Cook pasta in boiling salted water according to package directions until al dente.

Meanwhile, in a large bowl, combine the tomatoes, olive oil, garlic, basil, and salt and pepper to taste. Toss gently to combine.

Toast the walnuts or pine nuts in a small skillet over medium heat, stirring, until fragrant. Set aside.

Drain pasta and pour on top of tomato mixture, stirring to mix. Add nuts and stir again. Serve immediately.

Yield: Serves 4.

No-Cook Tomato Sauce Recipe

2 pounds ripe tomatoes (about 6 medium), cut into ½-inch pieces

½ pound fresh mozzarella cheese, cut into ½-inch pieces

1 cup packed fresh basil leaves, cut into strips

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

In medium bowl, combine tomatoes with their juice, mozzarella, basil, olive oil, vinegar, salt and pepper, stirring gently to mix well. Allow sauce to stand at room temperature at least 15 minutes or up to 1 hour to develop flavor.

Yield: 7 cups.

Approximate nutritional analysis per cup: About 150 calories, 8 grams protein, 8 grams carbohydrates, 12 grams fat (4 grams saturated), 26 milligrams cholesterol, 340 milligrams sodium.

Easy No-Cook Tomato Sauce

1 pound (3 to 4 medium) fresh California tomatoes, coarsely chopped

1 tablespoon olive oil

¾ teaspoon each salt and granulated sugar

½ teaspoon ground pepper

1½ to 2 teaspoons balsamic vinegar

In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste.

Yield: 1½ cups.

Spaghetti with Peppery No-Cook Tomato Sauce

1 pound uncooked spaghetti

2 cups chopped seeded peeled tomato (about 5 medium tomatoes)

1 cup (4 ounces) crumbled ricotta salata or feta cheese

1/3 cup chopped pitted kalamata olives

¼ cup capers

1½ tablespoons extra-virgin olive oil

¾ teaspoon salt

½ teaspoon black pepper

4 garlic cloves, minced

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine tomato and remaining ingredients in a large bowl. Add pasta, and toss well to combine. Serve immediately.

Tip: Quickly peel tomatoes by plunging them into the boiling pasta water (before adding the pasta) for 20 seconds; remove with a slotted spoon, and quickly rinse under cold water. The skins will slip right off.

Yield: Serves 8.

Approximate nutritional analysis per serving: 330 calories, 29 percent of calories from fat, 10.7 grams fat (3.9 grams saturated), 11 grams protein, 48.2 grams carbohydrates, 2.8 grams fiber, 15 milligrams cholesterol, 685 milligrams sodium, 48 milligrams calcium.

Linguine with No-Cook Tomato Sauce

SAUCE:

3 cups chopped ripe tomatoes

4 ounces mozzarella cheese, cut in ½-inch cubes

1/3 cup fresh basil leaves, chopped

¼ cup olive oil

½ teaspoon minced garlic

½ teaspoon salt

¼ teaspoon pepper

1 pound linguine

Bring a large pot of water to a boil.

Meanwhile, put all the sauce ingredients in a large serving bowl. Toss gently to mix and coat.

Cook linguine as package directs. Drain well; add to sauce and toss to mix.

Make the sauce before cooking the pasta so the flavors have a chance to blend. Spinach salad goes well with this.

Yield: Serves 8.

Approximate nutritional analysis per serving: 326 calories, 11 gram fat, (3 grams saturated), 11 milligrams cholesterol, 208 milligrams sodium, 46 grams carbohydrates, 2 grams dietary fiber, 11 grams protein.

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