tag:blogger.com,1999:blog-6441929385228296436.post4312643340547066769..comments2023-03-22T01:04:13.814-07:00Comments on Epicurean Expressions: Pardon the delay...Lisa Levinehttp://www.blogger.com/profile/07988527357391816946noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6441929385228296436.post-56121203374858229002010-07-14T14:12:23.519-07:002010-07-14T14:12:23.519-07:00Have you made no knife pasta? So good and summery...Have you made no knife pasta? So good and summery and easy and NO CUTTING - only one pot and you can make the sauce ahead of time... As seen on Martha Stewart: <br /><br />Ingredients<br /><br />Serves 4.<br /><br /> * 1 pound pasta<br /> * Coarse salt and freshly ground pepper<br /> * 4 medium tomatoes (about 2 pounds), cored and torn into 3/4-inch pieces<br /> * 1/2 cup coarsely torn basil leaves, plus more for garnish<br /> * 1/2 cup extra-virgin olive oil<br /> * 3 tablespoons coarsely torn oregano leaves<br /> * 4 medium cloves garlic, smashed<br /> * 1/2 teaspoon crushed red-pepper flakes<br /> * 1/4 pound fresh mozzarella, torn into 1/2-inch pieces (optional)<br /><br /> <br />Directions<br /><br /> 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions.<br /> 2. While pasta is cooking, in a large bowl, combine tomatoes, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 8 hours.<br /> 3. Drain spaghetti in a colander and add to tomato mixture. Add mozzarella and toss to combine. Garnish with basil and serve immediately.<br /><br />First published May 2010Anonymousnoreply@blogger.com