Pasta with Summery Raw Tomato Sauce

• Vegan

• Produce

  • 1/4 cup Basil
  • 1 1/2 lbs Tomatoes

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/4 cup Kalamata olives, pitted

• Pasta & Grains

  • 10 oz Pasta shells, medium sized

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on justalittlebitofbacon.com

Description

Ingredients

• 10 oz medium sized pasta shells (conchiglie)
• 1½ lbs tomatoes (about 5 large)
• ½ tsp kosher salt
• ¼ cup pitted kalamata olives
• ¼ cup basil
• 1 tbsp balsamic vinegar
• ¼ cup extra virgin olive oil

Directions

• Bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions.
• While the water is heating, seed the tomatoes and dice them into ½ pieces, reserving the seeds. Place the tomatoes into the serving bowl for the pasta. Strain the seeds through a find mesh strainer into the bowl with the tomatoes. Discard the strained seeds. Toss the tomatoes and juice with the salt.
• Cut the olives in half and finely slice the basil. Add the olives, basil, vinegar, and olive oil to the bowl and combine with the tomatoes.
• As soon as the pasta is cooked, drain and toss the pasta with the tomato sauce. Serve.