Radiatore with fresh tomato sauce
10
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Radiatore-shaped pasta is small and has rows of deep ridges. You can use them in soups, salads, or casseroles if you happen to have any extra leftover. After cooking the pasta, simply add the rest of the sauce ingredients, which include fresh, very ripe tomatoes, basil, and mint, as well as scallions and feta cheese, and toss them all together; it's as simple as that. We love no-cook sauce recipes when produce is as its ripest. You can also make this tomato sauce recipe without the pasta, and you'll have a great topping for bruschetta, a satisfying, low-calorie hors d'oeuvre or snack that's also great for entertaining.
Ingredients
Table salt
1 tsp
Uncooked pasta
1 pound(s), radiatore or other medium pasta shape
Garlic
3 clove(s), peeled
Olive oil
2 tsp
Tomato
6 medium, very ripe, chopped
Fresh basil
¼ cup(s), fresh, chopped
Peppermint leaves
3 Tbsp, fresh, chopped
Scallions
4 medium, chopped
Feta cheese
⅓ cup(s), or ricotta salata, crumbled
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
In a large pot of boiling, salted water, cook radiatore until al dente.
2
After pasta has cooked for about 3 minutes, add garlic to water. Just before draining the pasta remove 1/2 cup of water. Put into a large mixing bowl.
3
Drain pasta and remove garlic cloves. Put pasta in a large bowl; mash garlic and stir it in.
4
Add sauce ingredients to pasta. Toss and serve.
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