Title: Uncooked Tomato Sauce with Olives and Mozzarella
Categories: Pasta
Yield: 4 Servings
| 3 | | Tomatoes; medium |
| 2 | | Garlic cloves; large, mince |
| 3 | tb | Capers; drained |
| 1 1/2 | ts | Oregano; dried |
| 1/3 | c | Oil; olive |
| 18 | | Olives; black pitted & sliced |
| 6 | oz | Mozzarella cheese; diced |
Fat grams per serving: Approx. Cook Time: none
Nobake but requires time to marinate. Combine sauce ingredients in
noncorrosive bowl, set aside for 30 minute or more, up to 2 hours. Cook
pasta and drain. Return empty pot to turned off burner, pour in drained
pasta and toss. Cover with lid for 1 minute to let cheese soften. Uncover
and serve. Good for the height of tomato season on hot days. posted by Anne
MacLellan