Fettucine With Salsa Cruda Recipes

FETTUCINE WITH SALSA CRUDA

Steps:

• Combine ingredients except pasta in a large bowl; set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
• Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.

FETTUCCINI WITH SALSA CRUDA AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
• Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA

Steps:

• In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
• Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

FETTUCCINI WITH SALSA CRUDA AND FETA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
• Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

ORECCHIETTE WITH SALSA CRUDA AND RICOTTA

Steps:

• Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
• Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
• Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA

Steps:

• In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
• Bring a large pot of well-salted water to a boil.
• Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
• Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.