Chef Recipes

Heirloom Tomato Uncooked Pasta Sauce

By Chef Willis Getchell
Scottsdale Culinary Institute

4 large Heirloom Tomatoes, rough chopped
½ cup fresh Basil, shredded into very thin strips
3 cloves Garlic, minced fine
¼ cup + 1 TBS Extra Virgin Olive Oil
8 ounces shredded whole Milk Mozzarella Cheese
Kosher salt—to taste
Fresh ground Black Pepper –to taste

1 pound of Pasta { I prefer fettuccine or Taglatelle.]

Mix all ingredients except pasta in a large bowl, cover tightly and let sit at room temperature for 1-2 hours. This allows the flavors to blend and makes a BIG difference so allow to time . NO shortcuts!

Cook the pound of Pasta, drain very well. While the pasta is still hot, toss with the sauce [The hot pasta will coax out the salads tasty juices without cooking or breaking it down]

Serve with Grated Parmesan or Asiago cheese.