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Pasta with No-Cook Spicy Tomato Sauce
Anna Chwistek
Ricotta, sun-dried tomatoes and harissa are some of the few ingredients you need for this easiest and tastiest no-cook tomato sauce. It’s creamy, garlic-kissed and bright with just the right amount of heat. Ready in 15 minutes!
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
Calories
589
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
11
ounces
pasta
use your favorite shape
▢
7
ounces
sun-dried tomatoes
drained
▢
2
tbsp
oil from sun-dried tomatoes
▢
2
large garlic cloves
smashed
▢
2
tbsp
toasted pine nuts
▢
½
tsp
salt
▢
½
tsp
black pepper
▢
½
tsp
dried oregano
▢
9
ounces
ricotta
▢
2
ounces
grated parmesan
more for serving
▢
2
tbsp
harissa paste
or your favorite chili paste
▢
20
large basil leaves
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Instructions
Cook the pasta al dente in generously salted water. Drain, reserving 1 cup cooking water.
While the pasta is boiling, prepare the tomato sauce: To your food processor, add the remaining ingredients. Blend until finely chopped.
When the pasta is ready, add the prepared sauce and ½ cup cooking water. Toss to combine. Add more cooking water, if needed. Taste and adjust salt.
Serve warm or at room temperature with a big side salad. Enjoy!
Video
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Nutrition
Calories:
589
kcal
Carbohydrates:
90
g
Protein:
29
g
Fat:
15
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Cholesterol:
45
mg
Sodium:
650
mg
Potassium:
1972
mg
Fiber:
9
g
Sugar:
21
g
Vitamin A:
841
IU
Vitamin C:
19
mg
Calcium:
330
mg
Iron:
6
mg
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