This no cook pasta sauce is easy to make. It's a vegetarian, light, and healthy sauce that will make you dream of the beaches of Italy.
- 1/2 cup pitted black olives, use Greek or Italian olives
- 1/2 cup extra-virgin olive oil
- 1/2 cup Parmesan Cheese, freshly grated
- 1 tsp oregano, minced
- 3 basil leaves, minced
- 1 tsp thyme, minced
- 1 tsp sage, minced
- 1/4 tsp red pepper flakes
- 2 plum tomatoes, sliced thin
- 1 pound pasta, cooled al dente
- Combine olives, olive oil, Parmesan cheese, oregano, basil, thyme, sage, and red pepper in a medium bowl.
- Refrigerate the sauce for 1 hour.
- Place the pasta in a serving bowl and pour the sauce over the pasta. Toss the pasta well, mixing the sauce through the pasta.
- Top with sliced tomatoes and serve immediately.
Growing your own basil is easy and ensures you have the freshest basil leaves for your recipes. The best method is using a pot. This allows you to control the soil conditions and have adequate drainage. I grow my basil in a large pot with marble chips at the bottom of the pot. Your basil plants should receive at least 6-8 hours of sunlight each day. My basil is located in a niche between the house and the chimney. This protects it from wind. Basil likes good, loose soil. Don't pack it down hard in the pot.
When you need a few leaves you can trim them off the plant. You don't have to worry about harvesting your basil all at once. If you have more than one plant cut a few leaves off different plants rather than all the leaves off one plant. You can bring your plants indoors during cold months for a fresh harvest all year round.
Don't miss other No Cook Pasta Sauces.