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Categories: Mains, Vegetarian

Orecchiette With Raw Tomato-Shallot Sauce (Orecchiette con Pomodori con le Scalogne)

I have to confess: My passion for tomatoes tends to wane from time to time. It's probably an occupational hazard of running an Italian restaurant, the culmination of constant exposure to too many tomatoes--too many of them significantly less than ... Read more

Total time: 20 minutes plus 1 hour standing | Serves 4 to 6
  • 8 ripe plum tomatoes or 4 large round tomatoes, chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup loosely packed Italian parsley, coarsely chopped
  • 10 basil leaves, chopped
  • Coarse salt
  • Freshly ground pepper to taste
  • 1 pound orecchiette

Step 1Combine tomatoes, shallots, garlic, capers, balsamic vinegar, oil, parsley, basil and salt and pepper to taste in large, shallow pasta serving bowl. Cover and set aside in cool spot to marinate 1 to 3 hours.

Step 2When ready to serve, bring generous amount of lightly salted water to boil in large saucepan. Add orecchiette, stirring a few times at beginning of cooking process to stop pasta from sticking to itself or pan. Cook according to package directions until al dente, 10 to 12 minutes. Drain thoroughly and add to serving bowl with sauce mixture. Toss together well and serve hot or at room temperature.

Each of 6 serving:
713 calories; 248 mg sodium; 0 cholesterol; 29 grams fat; 98 grams carbohydrates; 16 grams protein; 1.49 grams fiber.
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