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Kimberley's Chilled Tomato Salsa with Angel Hair Pasta

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Submitted by pnb44

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

This angel hair pasta gets topped with a raw tomato salsa that’s closer to a bruschetta topping than a cooked sauce. Chopped Roma tomatoes, red and yellow bell peppers, white onion, garlic, and fresh basil tossed in extra-virgin olive oil and seasoned with sea salt and white pepper. No cooking the sauce. It goes straight onto hot pasta.

The contrast of cold, raw vegetables against steaming angel hair is the whole point. The heat from the pasta slightly wilts the basil and warms the tomatoes just enough to release their juices, which mingle with the olive oil into a light, fresh dressing.

Roma tomatoes are the right choice here. They have thick, meaty walls and less juice than slicing tomatoes, so the salsa stays chunky on top of the pasta instead of drowning it in liquid.

Pro Tips

  • Use the best extra-virgin olive oil you have. With no cooking to mellow it, the oil flavor is front and center. A grassy, peppery oil makes a noticeable difference.
  • Chop everything to a similar size so every forkful gets a balanced mix of tomato, pepper, and onion.
  • White pepper instead of black keeps the sauce visually clean. The flavor is slightly milder and more floral.
  • Serve the crushed red pepper and grated Romano on the side so each person can adjust heat and richness to taste.

Variations

  • Add diced fresh mozzarella for a caprese-style pasta dish.
  • Toss in a handful of pitted Kalamata olives and capers for a Mediterranean twist.
  • Use spaghetti or linguine if angel hair feels too delicate for the chunky topping.

Ingredients

8 8
½ 118
CUP ML SWEET RED BELL PEPPER
chopped
½ 118
CUP ML SWEET YELLOW BELL PEPPER
chopped *
½ 118
CUP ML WHITE ONIONS
chopped
2 2
CLOVES EACH GARLIC
minced
8 8
EACH EACH BASIL *
½ 118
1
X SEA SALT
to taste *
1
X WHITE PEPPER
to taste *
½ 226.8
1
X RED HOT CHILI PEPPER, DRIED
crushed, to taste *
1
X ROMANO CHEESE
grated, to taste *

Directions

Combine tomatoes, red and yellow peppers, onion and garlic with basil and olive oil.

Season to taste with sea salt and white pepper.

Cook pasta in boiling salted water until al dente.

Drain well.

Place pasta on plate and top with vegetable sauce.

Serve crushed hot red pepper and Romano cheese on side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 789g (27.8 oz)
Amount per Serving
Calories 1035 49% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 39g 39%
Dietary Fiber 11g 45%
Sugars g
Protein 41g
Vitamin A 105% Vitamin C 195%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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