the appetizer:

The Fine Cooking Annual Volume 3 from the experts at Fine Cooking Magazine, presents chef-inspired recipes like Garden Lettuces with Garlic Chapons; Cavatappi with No-Cook Tomato Sauce; and Braised Cod with Fennel, Potatoes & Littlenecks.



No-Cook Tomato Sauce Variations

See Recipe: Cavatappi with No-Cook Tomato Sauce


While salsa cruda is delicious on its own, you can choose one of these tasty additions for a little variety.



Stir the cheese (see choices below) into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. In addition to the 1 cup Parmigiano, choose 1/4 to 1/2 pound of another cheese, depending on how strong or sharp it is.

  • 1 cup grated Parmigiano-Reggiano
  • 1/4 to 1/2 pound of one cheese:
  •      Feta, crumbled Asiago, grated
  •      Maytag blue, chopped Gorgonzola, chopped
  •      Fresh mozzarella, diced Fresh goat cheese, crumbled

Basil Pesto

Yields about 1-1/4 cups

Stir the basil pesto into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta.

  • 2 cups firmly packed fresh basil (preferably Italian Genovese)
  • 1 large clove garlic
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup pine nuts or walnuts

Put the basil, garlic, salt, and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds. With the machine running, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream. Turn off the processor and add the Parmigiano. Process until the cheese is incorporated, about 20 seconds. With the machine running, slowly add the remaining 1/4 cup oil. Add the nuts and pulse until they're coarsely chopped.



Yields about 1/4 cup

Mix half the tapenade into the No-Cook Tomato Sauce before it sits at room temperature. Garnish each serving of pasta with some of the remaining tapenade.

  • 1/2 cup pitted Kalamata olives
  • 1/4 cup pitted green olives
  • 1/4 cup pitted oil-cured black olives
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon minced fresh rosemary (from 1 medium sprig)

Put all of the ingredients in a food processor and pulse until very roughly chopped, about 13 pulses.

  • from:
    Fine Cooking Annual Volume 3
  • from the experts at Fine Cooking Magazine
  • The Taunton Press 2008
  • $34.95 hardcover U.S. / $44.00 Canada 384 pages
  • ISBN-10: 160085043X
  • ISBN-13: 9781579653576
  • Recipe reprinted by permission.

Buy Fine Cooking Annual Volume 3


Fine Cooking Annual Volume 3


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