Orecchiette With Raw Tomato-Shallot Sauce

Recipe Ingredients

8		Ripe plum tomatoes or 4 large
		Round tomatoes - chopped
2		Shallots - minced
2		Garlic cloves - minced
1/4 cup	59ml	Capers - rinsed, drained
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Coarsely-chopped Italian parsley - (loosel
10		Basil leaves - chopped
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Orecchiette

Recipe Instructions

Combine 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.

When 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.

This recipe yields 4 to 6 servings.

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

Description:

"{Orecchiette Con Pomodori Con Le Scalogne}"

Source:
The Los Angeles Times, 06-14-2000

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