mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Uncooked Pasta Sauce Recipes
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
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
Uncooked Sauce Recipes
Uncooked Sauce Recipes
WE LOVE THIS PAN
No more bending your spaghetti or lasagna to get it all in the boiling water. The pan's wide oval shape takes up minimal space when the stovetop is crowded. The handles have nonslip, heat-resistant silicone grips, and a helper handle on this pot makes draining and carrying much easier.
COOKWARE BY ONE OF THE MOST TRUSTED NAMES IN THE KITCHEN
Elegant and contemporary, the MultiClad Pro line from Cuisinart consists of deluxe cookware for the professional home chef. This cookware is compatible with all stovetops, including induction, to fit each individual's cooktop preference. Oven safe up to 500° F.
We may earn a commission when you use one of our links to make a purchase.
PROFESSIONAL GRADE KNIVES FOR EVERY KITCHEN
The 17 Piece set includes a 7-3/4" Chef knife, 7-3/4" Serrated bread knife, 7" Santoku knife, 5" Santoku knife, 5" Utility knife, 3-1/4" Paring knife, 4. 5" Steak (8) knives, sharpening steel, chop assist and a Chestnut-stain wood block.
With their natural design, these placemats make a nice neutral backdrop to your dinnerware.
PASTA BASICS > SAUCE COLLECTION > UNCOOKED PASTA SAUCE RECIPES
