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Uncooked Pasta Sauce Recipes
Pasta with Fresh Apricot Sauce
Pasta with Fresh Apricot Sauce
Easy summer pasta sauce recipes that require no cooking ... except for the pasta.
Each sauce recipe is enough for 1 pound of pasta, unless otherwise noted.
Fresh Apricot Pasta Sauce

While a fruit sauce on pasta may seem a little unusual to some, it makes a
very interesting summer sauce.  You can substitute peachs, if apricots are
not available.  Also try adding some cooked, diced chicken to this dish.

Ingredients:

1 pound fresh apricots, peeled, seeded, and diced.
1 cup heavy cream
Salt and pepper
1 chicken breast, cooked and diced (optional)
3 chopped scallions

Directions:

Puree half the apricots in a food processor.  Add the heavy cream and blend
until smooth.  Season with salt and pepper.  Pour the sauce over the hot
pasta and gently toss.  Add the remaining apricots and optional chicken.
Sprinkle scallions on top and serve.

Serve with 1 pound cooked cavatappi, rotelli, or other curly pasta
Lemon and Tuna Sauce

Ingredients:

1/4 cup exta-virgin olive oil
1 clove garlic, minced
Juice and grated zest of 1 lemon
2 tablespoons chopped fresh parsley
2 anchovy fillets, rinsed
1 to 2 drops of hot pepper sauce
1 (6 ounce) can tuna packed in olive oil

Directions:

Place all ingredients except tuna in a food processor.  Pulse 4-5 times to chop
but not puree the ingredients.  Transfer the mixture to a large bowl.
Add the tuna and mash it into the sauce with a fork.  Add the drained pasta
and toss gently to coat.

Serve with 1 pound cooked small shells or similar-size pasta
Pasta alla Carrettiera

The translation of this one-pot dish is "cart driver's pasta."  The reason is that
cart driver's only had one-pot to use while on the road.  The sauce is
traditionally made with a mortar and pestle but it is easier to make with a
food processor.

Ingredients:

1 cup mint leaves
4 garlic cloves
2 tomatoes, cored and seeds removed
3 tablespoons extra-virgin olive oil
Salt and pepper
6 ounces cooked and drained pasta shells
1/3 cup grated pecorino cheese

Directions:

Place the mint, garlic, tomatoes, oil, salt and pepper in a food processor.
Process until finely chopped.  Transfer the sauce to a large bowl and add the
drained pasta.  Toss the pasta gently to coat with the sauce.
Serve in 2 individual bowls topped with pecorino cheese.
Serve with 1 pound spaghett, linguine, or bucatini
Walnut Pasta Sauce

This sauce is popular in northwestern Italy and around the Riviera.

Ingredients:

1 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
2 tablespoons chopped fresh parsley
1/4 cup heavy cream
Garted Parmesan cheese

Directions:

Place the walnuts, oil, salt, ricotta cheese and parsley in a food processor.
Blend until the mixture is smooth.  Slowly add the whipping cream and
process until incorporated.  Pour the sauce over hot pasta and gently toss.
Sprinkle with Parmesan cheese and serve.

Serve with 1 pound cooked fettuccine or filled pasta such as ravioli or
tortellini
Bow Tie Pasta with Amaretti

The crumble amaretti serve as a type of bread crumb and add a subtle
sweetness to this pasta dish.  Plump the raisins by adding them to the
boiling pasta just before draining.

Ingredients:

4 ounces unsalted butter, room temperature
1/2 cup amaretti cookie crumbs (about 12 to 15 cookies)
1/3 cup golden raisins
1 cup grated Parmesan cheese

Directions:

Place the butter in a large bowl.
Drain the cooked pasta and reserve a little of the cooking water.
Add the hot drained pasta to the bowl and toss gently until the butter is
melted.  Add the cookie crumbs, raisins, and cheese and toss again.
Add a little cooking water if the pasta seems too dry.  Serve hot.

Serve with 1 pound cooked bow ties (farfalle) or similar-size pasta
RECIPES
Fresh Apricot Pasta Sauce
Lemon and Tuna Sauce
Pasta all Carrettiera
Walnut Pasta Sauce
Bow Tie Pasta with Amaretti
 
 
 
 
 
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Uncooked Sauce Recipes
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