pasta shells with salsa cruda

Name: Pasta Shells With Salsa Cruda
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 10 ounce(s) medium seashell pasta, uncooked; 1 pound(s) right tomatoes, seeded and diced; 2 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) white wine vinegar; 1 clove(s) garlic, minced; 1/2 - red jalapeno pepper, seeded and diced; 1/2 teaspoon(s) kosher salt, divided; 3/4 cup(s) green onions, thinly sliced; 1/2 cup(s) fresh basil leaves, torn; 1/3 cup(s) fresh flat-leaf parsley; 3 ounce(s) that achieves, coarsely crumbled (about 3/4 cup)

6 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on May 25, 2015

Contributed by: Judy Constant

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prep time 20 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

10 ounces medium seashell pasta, uncooked
1 pound right tomatoes, seeded and diced
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 clove garlic, minced
1/2 - red jalapeno pepper, seeded and diced
1/2 teaspoon kosher salt, divided
3/4 cup green onions, thinly sliced
1/2 cup fresh basil leaves, torn
1/3 cup fresh flat-leaf parsley
3 ounces that achieves, coarsely crumbled (about 3/4 cup)

How To Make pasta shells with salsa cruda

Step 1

Cook pasta in boiling water 8 minutes, omitting salt and fat.

Step 2

Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl. Sprinkle with 1/4 teaspoon salt.
Step 3

Add pasta tomato mixture; sprinkle with remaining 1/4 teaspoon salt. Stir in green onions and remaining ingredients.
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