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Uncooked Pasta Sauce Recipes
Tomato, Basil, and Fresh Mozzarella Pasta
Tomato, Basil, and Fresh Mozzarella Pasta
RECIPES
Tomato, Basil, and Fresh Mozzarella Pasta
Fettuccine with Gorgonzola
Uncooked Puttanesca Sauce
Sun-Dried Tomato Sauce
Sweet Ricotta Sauce
When the weather is hot you can still prepare simple and delicious pasta dishes with sauces that
require no cooking.  The only cooking involved is in boiling the pasta. These are not pasta salads. 
In most of the recipes the sauces should be at room temperature prior to blending them with hot
pasta.  Each sauce recipe is enough for 1 pound of pasta, unless otherwise noted.   We also
provide you with a recommended pasta to match with each sauce.
Tomato, Basil, and Fresh Mozzarella Pasta

Be sure to use creamy, fresh mozzarella, ripe tomatoes, and fresh basil
This sauce can be made ahead and kept at room temperature up to 2 hours.

Ingredients:

3 medium ripe tomatoes
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
Salt and pepper
20 basil leaves, julienned
8 ounces fresh mozzarella, cut into small dice

Directions:

Cut the tomatoes into quarters and remove the cores.  Remove the seeds.
Chop the tomatoes into small cubes and place them in a large bowl.
Stir in the oil, garlic, and salt and pepper to taste.  Add the basil leaves.
Drain the pasta and add it to the bowl.  Gently toss to coat the pasta.
Add the mozzarella and toss again. 

Serve with 1 pound cooked angel hair, string pasta, tubetti, or ditalini
Fettuccine with Gorgonzola

As an alternative, use goat cheese in place of the Gorgonzola and top with
fresh parsley or thyme

Ingredients:

1 garlic clove, minced
8 ounces Gorgonzola cheese, broken into pieces
2 tablespoons unsalted butter
1/4 cup whole milk or cream
Salt and pepper.
12 ounces fettuccine

Directions:

Start by heating a large pot of water for the pasta.
Set a large bowl with the garlic, cheese, butter, and cream over the pot.
As the water heats, the butter and cheese will soften.
The cheese will still be lumpy, but the hot pasta will smooth it out later.
When the water comes to a boil, remove the bowl and salt the water.
Add the pasta and cook until al dente.  Drain.
Add the pasta to the bowl with the cheese and toss to coat with the sauce.
Season with salt and pepper. 

Serve with 12 ounces cooked fettuccine or other ribbon pasta
Uncooked Puttanesca Sauce

Ingredients:

1 pint cherry or grape tomatoes, halved
6 to 8 anchovy fillets, rinsed and chopped
1 large garlic clove, minced
1/2 cup pitted and chopped black olives
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed and chopped
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
Salt to taste
Pinch of crushed red pepper

Directions:

Combine all of the ingredients in a large bowl.  Let sit at room temperature for
one hour.  Drain the pasta, setting aside some of the cooking water.  Toss the
pasta with the sauce.    Add a little cooking water if the pasta seems too dry.

Serve with 1 pound cooked farfalle or similar size pasta
Sun-Dried Tomato Sauce

As a variation, you can add a can of drained oil-packed tuna or some
shopped black olives to this dish

Ingredients:

6 ounces sun-dried tomatoes packed in oil, drained
1 garlic clove
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
6 fresh basil leaves, julienned

Directions:

In a food processor, process the tomatoes and garlic until chopped very fine.
Add the oil and vinegar and blend until smooth.  Season to taste.
Drain the pasta, setting aside some of the cooking water.
In a large bowl, toss the pasta with the sauce.  Add the fresh basil.
Add a little of the cooking water if the pasta seems too dry.

Serve with 1 pound cooked linguine or other string-type pasta
Sweet Ricotta Sauce

This is a Sicilian-style sauce but the Sicilians would use a grated Ragusano
cheese that is difficult to find in the US.  Use Asigo cheese as a substitute.
Since the sauce is not cooked, have the ricotta cheese at room temperature.

Ingredients:

16 ounces ricotta cheese
1/2 cup grated Asiago cheese
1/2 teaspoon sugar
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons chopped fresh parsley

Directions:

In a large bowl, combine the ricotta, Asiago, sugar, cinnamon, and salt.
Drain the pasta, setting aside some of the cooking water.
Add the pasta to the bowl and toss to coat with the sauce.
Add a little cooking water if the paste seems too dry.
Garnish with chopped parsley.

Serve with 1 pound cooked ziti or other tube-style pasta
 
 
 
 
 
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Uncooked Sauce Recipes
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