Pasta with Fresh Tomato Sauce

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2 pounds plum and/or heirloom tomatoes, coarsely chopped 2 cups cherry tomatoes, halved, divided ½ cup finely chopped red bell pepper 1 ½ tablespoons rinsed capers, chopped 2 cloves garlic, grated 1 tablespoon sherry vinegar 1 ½ teaspoons salt ½ teaspoon ground pepper ½ teaspoon crushed red pepper 3 tablespoons extra-virgin olive oil 1 pound whole-wheat fusilli or orecchiette ½ cup chopped fresh basil

Ingredients

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Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor.

INSTRUCTIONS

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Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. 

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Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.

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Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions.

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Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature. Enjoy!

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