Source: Kitchn | Inspiring cooks, nourishing homes
This idea grew straight out of our summer garden pasta and that grated tomato trick I can’t stop using. When tomatoes are as juicy and ripe as they are right now, cooking them almost feels like a waste, so I skip the stove entirely and let raw, grated tomatoes do the heavy lifting instead. Stir them together with garlic, olive oil, anchovies, olives, capers, parsley, and red pepper flakes, and you’ve basically built a puttanesca sauce without ever turning on a burner. READ MORE...