Instructions: Cook pasta and place in bowl. Pour hot salsa mixture over the top of the pasta. Sprinkle with salt and pepper. Garnish with two fried basil leaves and shaved Asiago cheese.

Salsa Cruda with Smoked Tomatoes: Smoke tomatoes for 15 minutes; cut-side down on perforated sheet pan.

Dice tomatoes. Add all ingredients and blend in food processor. Refrigerate until needed (has a shelf life of 2 days).

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