A no-cook Sicilian tomato sauce of marinated cherry tomatoes, garlic, scallion and basil in olive oil, tossed with pasta and ricotta salata.
Ingredients
1 bag cherry tomatoes, halved or quartered
2 large cloves garlic, minced
1 scallion (white part only), finely chopped
1 bunch basil, chopped
¼ tsp. freshly ground black pepper
¼ tsp. crushed red pepper flakes
1 cup Sicilian unfiltered extra virgin olive oil
ricotta salata for grating
capers, rinsed and chopped (optional)
1 pound short pasta (like fusilli or rotini)
Directions
About 2 hours before serving, combine the tomatoes, garlic, scallion, basil, pepper, red pepper flakes, olive oil and optional capers in a bowl to marinate.
Cook the pasta in salted boiling water until just al dente; drain.
Warm the marinated mixture in a pan over medium/low heat 3 minutes, add the pasta and toss 2 minutes more.
