No-Cook End of Summer Sauce
  • ½cup extra virgin olive oil
  • 3-4 large, ripe tomatoes, chopped, retaining juices
  • 3 garlic cloves, crushed or finely minced
  • 1-2tsps. salt
  • Fresh ground pepper
  • 1cup fresh basil
  • Sliced olives of your choice
  • Handful of freshly grated Parmesan or asiago cheese
  • Toasted pine nuts, if desired
  • 1pound pasta
  1. Pour oil into a large bowl and add roughly chopped tomatoes with their juices and minced garlic. Add salt and pepper to taste. Tear fresh basil into the mix. In a pinch, you could use the dried herb but, for the best taste, fragrant, fresh basil is a must!
  2. Add some olives, choosing the type you love. Black salty kalamata are wonderful but green olives stuffed with pimento work well too. Feel free to omit them if you’re not a fan.
  3. Meanwhile, boil and salt water. Cook your favorite pasta according to package directions. Drain and toss with the tomato mixture right in the same bowl. Top with grated cheese. Done!
  4. A scattering of toasted pine nuts brings additional Tuscan flair to your plate and a nice crunch. But, of course, it’s another cooking step that you can skip if you’re in a hurry.