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Under 30 Minutes

Under 30 Minutes

Pasta Shells with No-Cook Tomato Sauce

Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 2 pints cherry or grape tomatoes (4 cups), any color, halved or quartered if large
  • 2 small red, yellow, or orange bell peppers, diced medium
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 3/4 pound medium pasta shells
  • 1/2 cup fresh basil leaves, torn if large
  • 1/2 cup ricotta, for serving

Cook's Note

Quick Tip: Start the sauce, then cook the pasta. This way, everything will be ready at the same time.

Directions

  1. Step 1

    In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.

  2. Step 2

    Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta among four bowls and top each with ricotta.

Source
Everyday Food, July/August 2011

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Reviews (3)

  • jyiwoods 5 Aug, 2012

    I love love love this receipt. I am that person who has trouble following receipt but this one is was a hit! Going into daily rotation.

  • SimpleCook22 24 Jul, 2012

    Made this recipe last night. Loved the fresh summer flavors, but found it to be more of a pasta salad than main course. Used whole wheat pasta shells and served it with left over roasted chicken to add more protein to the meal.

  • wandawoman 17 Jul, 2012

    This recipe was absolutely delicious and fantastic. The man loved it and raved about it. The flavors are so fresh and taste of summer. It's a quick and easy meal that doesn't require much in the way of cooking, perfect for hot summer nights!