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Garden of Eden Sauce

From

June/July 2008

Garden of Eden Sauce

This creative fresh mozzarella and tomato sauce recipe benefits from the unusual additions of cucumber, scallions, and ground cumin. We found it important to allow this no-cook sauce to sit at room temperature for an hour so the vegetables can soften slightly and the flavors in the recipe can marry. The sauce pairs nicely with short pastas like penne, campanelle, and farfalle. For a final burst of flavor, we sprinkled the finished dish with freshly grated Parmesan cheese and toasted pine nuts before serving. To prevent overcooking the pasta, we didn’t rely on the cooking instructions on the pasta box; sometimes we needed to shave several minutes off the recommended cooking time for perfectly al dente pasta. We used a liquid measuring cup to retrieve 1/2 cup pasta water from the pot just before draining. If the sauced pasta was too dry, we used the water to achieve the desired consistency.

Makes enough to sauce 1 pound of pasta

This fresh, chunky sauce matches nicely with short pastas, such as penne, campanelle, and farfalle.

Ingredients

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