Pasta Alla Checca Pasta with Steeped Tomato
Yield
8 servingsPrep
15 minCook
0 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian plum (roma) tomatoes
ripe |
|
| ⅛ | cup |
capers
|
*
|
| ½ | cup |
kalamata olives
and halved |
*
|
| 20 | x |
basil
torn |
*
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
black pepper
freshly milled |
*
|
| 1 | each |
garlic cloves
|
|
| 5 | ounces |
pasta shells
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
ripe |
|
| 3E+1 | ml |
capers
|
*
|
| 118 | ml |
kalamata olives
and halved |
*
|
| 2E+1 | x |
basil
torn |
*
|
| 59 | ml |
olive oil
|
|
| 1 | x |
black pepper
freshly milled |
*
|
| 1 | each |
garlic cloves
|
|
| 144.5 | ml/g |
pasta shells
|
|
Directions
Seed and chop the tomatoes.
Place tomatoes, capers, olives, basil, 2 tablespoon olive oil, liberal grindings of black pepper, and the garlic into a ceramic bowl.
Cover with plastic wrap and place in the sun for 2 to 3 hours (or room temperature for 3 to 4 hours).
Add the remaining olive oil to the cooked pasta, mix, add sauce, mix again, and mangia!
