Triple Tomato Sauce with Ziti
November 2nd, 2008
My friend Alison, who is known for making gorgeous, decorated cupcakes, cookies and other desserts, also cooks a lot for her family, as I try to do. She forwarded this recipe to me recently, and I thought J. would love it — I was right.
Triple Tomato Sauce uses fresh tomatoes, sun-dried tomatoes packed in oil, and tomato paste for a super-simple uncooked sauce that is whipped up in a blender or food processor, and mixed right into hot, freshly-cooked pasta.
This sauce has a really fresh, herbal flavor thanks to the uncooked tomatoes and fresh basil, which gives it a totally different taste than a cooked sauce, even one that’s homemade. I thought it was even better before it went over the hot ziti, which led me to wonder out loud if it would be nice for a cold or room-temperature pasta salad in warmer weather. J. insists absolutely not, but I still might try it next summer.
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Entry Filed under: Pasta, Veggie Mains, Veggie Sides
I'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .
2 Comments
1. Jodi | November 2nd, 2008 at 6:13 pm
You can see the steam!:O)
I make everyone wait to eat until I’ve finished with the photography! — Dara
2. chickinthekitchen.com &ra&hellip | November 2nd, 2008 at 9:45 pm
[...] this week, my mom and I enjoyed the Vegetarian Navy Bean & Kale Soup, while the Triple Tomato Sauce with Ziti was a hit with J. The Baked Sweet Potato Fries were also yummy, though the boys wouldn’t try [...]