No-Cook Tomato Sauce (Salsa Cruda) Variations

the appetizer:

The Fine Cooking Annual Volume 3 from the experts at Fine Cooking Magazine, presents chef-inspired recipes like Garden Lettuces with Garlic Chapons; Cavatappi with No-Cook Tomato Sauce; and Braised Cod with Fennel, Potatoes & Littlenecks.

Cookbook

No-Cook Tomato Sauce Variations

See Recipe: Cavatappi with No-Cook Tomato Sauce

While salsa cruda is delicious on its own, you can choose one of these tasty additions for a little variety.

Cheese

Stir the cheese (see choices below) into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. In addition to the 1 cup Parmigiano, choose 1/4 to 1/2 pound of another cheese, depending on how strong or sharp it is.

1 cup grated Parmigiano-Reggiano
1/4 to 1/2 pound of one cheese:
Feta, crumbled Asiago, grated
Maytag blue, chopped Gorgonzola, chopped
Fresh mozzarella, diced Fresh goat cheese, crumbled

Basil Pesto

Yields about 1-1/4 cups

Stir the basil pesto into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta.

2 cups firmly packed fresh basil (preferably Italian Genovese)
1 large clove garlic
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup pine nuts or walnuts

Put the basil, garlic, salt, and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds. With the machine running, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream. Turn off the processor and add the Parmigiano. Process until the cheese is incorporated, about 20 seconds. With the machine running, slowly add the remaining 1/4 cup oil. Add the nuts and pulse until they're coarsely chopped.

Tapenade

Yields about 1/4 cup

Mix half the tapenade into the No-Cook Tomato Sauce before it sits at room temperature. Garnish each serving of pasta with some of the remaining tapenade.