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Jim Coleman Recipes

Penne with Uncooked Tomato Sauce

The Ingredients you will need are:

  • 1½ pounds of fresh, ripe tomatoes, peeled, seeded and cubed
  • ½ of a cup of olive oil
  • 2 large garlic cloves, chopped
  • ½ of a pound of dried penne pasta
  • 1 cup of fresh basil leaves, washed and dried
  • Salt and freshly ground pepper
  • 2/3 of a cup of grated parmesan cheese

Heat 1/3 of a cup of the olive oil in a small skillet and sauté the garlic for 30 seconds. Remove the pan from the heat and let cool for 5 minutes. Put the cubed tomatoes in a bowl and add the cooled garlic oil along with the rest of the olive oil and let this mixture stand for 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the penne until just tender. Meanwhile, shred the basil coarsely and add it to the tomatoes along with salt and pepper to taste.

Drain the pasta, scoop a few tablespoons of the oil from the tomatoes and toss the pasta with this oil in the warm pasta pot. Divide the pasta among 4 warmed bowls and top each portion with the tomato mixture and Parmesan cheese.

This recipe will serve 4 as a first course.

©2005 WHYY