California Central Coast Recipes
Savory Summer Pasta
When itís hot we try to keep the kitchen and house as cool as possible. This is one of our favorite non-cooked sauces. ĖThe only thing you have to heat is the pasta water for the shells pasta (which doesnít require too much time.)
You make this sauce ahead of time so itís real easy to throw the final details together later at mealtime. This makes great use of midsummerís ripened fresh tomatoes and basil.
Preparation time: 20 minutesCooking time:
8 large red ripe Tomatoes , coarsely diced
2 6.5 oz cans Tuna packed in oil , flaked with fork
3/4 cup Black Kalamata Olives , pitted and cut lengthwise in half
10 to 12 Anchovies finely chopped
20 Basil leaves , coarsely torn
Salt and freshly cracked black pepper to taste
1/2 to 3/4 cup Extra virgin olive oil
1 pound Medium Pasta Shells
1 In a large non-reactive bowl combine tomatoes, tuna, olives, anchovies, basil, salt, and pepper.
2 Add enough olive oil to barely cover the tomato mixture. Stir and cover and let marinate one to two hours or so in the refrigerator or a cool part of the kitchen. Stir occasionally. If you put the mixture in the refrigerator, be sure to let it warm up to room temperature prior to serving.
3 Just before making dinner, cook pasta as directed on package. Drain the pasta thoroughly.
4 Add the pasta to mixture in bowl and combine well.
5 Serve family style in serving bowl. Accompany this with some good crusty bread and a nice salad. Finish off with some cold fruit or sorbet and youíre all set!
Wine suggestion: A Chianti works well with this.