5 Easy No-Cook Pasta Sauces

In the time it takes to cook some pasta, you can have dinner on the table. Here are five spectacular no-cook pasta sauces. Dinner is served!

Pasta Portofino

In a bowl, toss together 1/2 cup chopped pitted black olives, 1/2 cup extra virgin olive oil, 1/2 cup freshly grated Parmesan cheese, 3 diced plum tomatoes, 1/4 teaspoon red pepper flakes, and 1/2 cup minced basil leaves. Let stand for 10 minutes; add one pound (500 g) of room-temperature pasta.

Pasta Romana

Toss together 1 cup canned, drained, and quartered artichoke hearts with 1/2 cup chopped pitted black olives, 1/2 cup extra virgin olive oil, 2 tablespoons capers, and 3 chopped garlic cloves. Add to one pound (500 g) of cooked pasta, and top with grated Romano cheese.

Pasta Niçoise

In a large bowl, combine 1 1/2 cups chopped, pitted black olives, 1/4 cup lemon juice, 1/2 cup extra virgin olive oil, 2 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves. Let stand at room temperature for 30 minutes. Add a large can of drained tuna, 4 sliced hard-boiled eggs, and 1 teaspoon of anchovy paste. Toss well, and blend gently with one pound (500 g) of cooked pasta.

Pasta Ricotta Salata

In a large bowl, toss 2 cups crumbled ricotta salata cheese with 2 cups fresh chopped basil leaves. Add 1/2 cup extra virgin olive oil and 2 cup cherry tomatoes, halved. Add in one pound (500 g) of cooked and drained penne, and toss well.

Pasta Mozzarella Toss

Chop 1/2 pound (125 g) fresh mozzarella into cubes. In a large bowl, toss it together with 1/2 cup extra virgin olive oil, 1 cup pitted chopped black olives, and 1 cup chopped sun-dried tomatoes. Add one pound (500 g) of warm pasta, toss well, and serve as the mozzarella melts.

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