No Cook Tomato Sauce
Ingredients:- 2 lb. heirloom tomatoes (about 3 large or 4 medium), cored and cut into 1/2-inch dice (about 4 cups)
- 1/2 cup Olio Beato extra-virgin organic olive oil
- 1/3 cup roughly chopped fresh basil
- 1 tsp. chopped fresh garlic
- 1/4 tsp. freshly ground black pepper; more to taste
- 1 Tbs. coarsely chopped fresh thyme (or 1 tsp dried thyme)
- Pinch crushed red pepper flakes (optional)
- Combine all of the ingredients in a non-reactive 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 Cavatappi pasta. Adjust the seasoning to taste with salt and pepper.
- Add 1 cup grated Parmigiano-Reggiano.
This is even better the next day.
Chopped Salad
Ingredients:- Red, green, yellow, orange peppers
- Kirby cukes jicama
- crunchy sprouts or raw garbanzo beans
- small cherry tomatoes
- Chopped cilantro or basil
- Other salad ingredients you love (nuts, lettuce, carrots, pomegranate seeds, etc)
Dressing:
- Organic Olive Oil
- Good balsamic vinegar
- Dijon Mustard
- Salt & pepper
Pasta con Pescespada (Pastas with Swordfish)
Ingredients:- 6-8 dozen fresh sardines, gutted, de-boned, and head, tail and fins removed, OR 4 cans Portuguese sardines packed in water
- 2 cups green tops from fennel bulbs, plus teaspoon crushed fennel seed
- 1 medium onion, chopped
- 6 anchovy fillets, chopped
- 2 tablespoons currants
- 2 tablespoons pinoli (pine nuts)
- 1 packet ground saffron or small tube saffron threads
- 1 quarter cup Olio Beato extra virgin organic olive oil
- 1 pound bucatini or perciatelli
- 1 cup breadcrumbs
- salt, pepper
NY Potato Salad
Ingredients:- 1 lb new potatoes boiled in simmering water cut in bite sized pieces
- 2 T finely diced onions
- 1 T finely chopped garlic
- 4 T Olio Beato Organic Olive Oil
- 1 Tsp red wine vinegar
- 3 T Dijon mustard
- Salt and pepper to taste
- 1 C broadleaf herbs (basil, parsley, oregano, etc.)
