I saw the basis for this recipe on $10 Dinners last weekend and made my own version of it. I really enjoyed the flavor and it was very tasty served over a multigrain pasta. The only thing I would change is probably pulsing the sauce a bit in my food processor, the chunkiness was hard to get mixed in with the pasta and having to buy BC Hothouse tomatoes, which although ripe, are never as soft as a fresh from the garden tomato. I had to wait for tomatoes to go on sale though….out here tomatoes are usually around $4 a lb. Ugh. So when they went on sale yesterday for $2 I bought some.
I planted a new herbal garden this year (as I had to tear out most of the plants last fall) and my curly mint was perfect for starting to harvest for this recipe.
Fresh Summer Pasta Sauce
2 ripe tomatoes
½ cup chopped kalamata olives (pitted)
1/3 cup extra virgin olive oil
2 Tbsp drained capers
2 Tbsp finely diced mint
½ tsp red pepper flakes
¼ tsp granulated garlic
¼ tsp dried orange zest (or 1 tsp fresh)
13.25 ounce package multigrain angel hair pasta
Wash the tomatoes, cut into quarters and gently seed, then finely chop. Add the tomatoes and the rest of the sauce ingredients to a large glass or ceramic mixing bowl, toss gently, let sit for 30 minutes on the counter to meld.
Cook pasta for time on package, drain and quickly toss with the sauce.
Serves about 3.