"End-of-Summer" Pasta Sauce

End-of-Summer Pasta Sauce

Since tomatoes are still coming up on the vine and the summer is ending in glorious, hot clear weather, this sauce seemed like a perfect and fresh way to enjoy them in a no-cook pasta sauce.

In addition to fresh tomatoes, there's plenty of peppers ready for harvest too so I've added some hot peppers and a little cayenne too to spice my sauce up.

End-of-Summer Pasta Sauce"End-of-Summer" Pasta Sauce
Recipe by
Published on September 26, 2007

Fresh, vibrant and delicious uncooked tomato pasta sauce with olives and herbs

Preparation: 15 minutes

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  • 1 lb (3 medium) firm, ripe tomatoes, coarsely chopped
  • 1 small onion, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 banana pepper, seeded and diced
  • 1 jalapeño pepper, seed and diced
  • 8 Kalamata olives, pitted and chopped
  • 2 teaspoons capers
  • 2 tablespoons fresh basil, finely shredded
  • 1/3 cup fresh parsley, chopped
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup goat or Feta cheese, crumbled
  • Pasta Sauce
    Combine the vegetables, herbs and spices in a medium bowl and toss well. Drizzle the vinegar over mixture and then pour over the oil. Stir until thoroughly mixed. Cover and refrigerate to marinate the vegetables for at least 6 hours or overnight.

  • Before serving, cook spaghetti or fettucini in a large kettle of salted water going at a roiling boil just until al dente, about 8 to 10 minutes. Drain well.

  • Immediately toss the hot pasta with the cold marinated tomato sauce and cheese. Serve at once.

Makes 2 cups of sauce

End-of-Summer Pasta Sauce


Sharmi said...

yummy yum! what else can I say.

Rohini's kitchen said...

Yes I agree with Sharmi. Looks delicious.

Asha said...

Gorgeous color, love the chunky Tomatoes. Delicious:)

Ruth Daniels said...

The salad looks wonderful. Thanks for sharing with Presto Pasta Nights.