Yesterday, I made another batch of that pasta with raw tomatoes, only slightly different from last time. I started by soaking a cup of kamut a little over an hour, while making the rye bread dough, then cutting up over 3 lbs of tomatoes, and setting aside in a colander, to drain a little of the liquid (I didn't waste it - I just drank it! lol). Then I rinsed about 4/3 c (just what was left in the jar), then combined them in the Instant Pot, set manual for 13 min, and let them cook, and the pressure release, while chopping up all the rest of the ingredients, to combine with the tomatoes - minced garlic, minced Thai basil, chopped up the regular basil a little coarse, and chopped up a bunch of kalamata olives, and about 10 anchovies, and about 1/4 c salted capers, soaked well over an hour. And I added about a tb each of green and kalamata olive paste (that Greek stuff I get sometimes at Lidl). Stirred all this together, plus about 1/2 c olive oil, and a tb of red wine vinegar, and put in the fridge, drained the kamut and lentils, and continued with the rye bread.
When finished with the rye bread much later, I cooked a lb of pasta, and poured it over the lentils and kamut, to reheat them, then drained well, and mixed it with the tomato mix, in an 8 qt bowl. It all fit back in that 4 qt bowl, after I took a BIG bowl of it, so it wouldn't have mixed in that!
Here's the mix-tomatoes, garlic, basils, kalamata olives, chopped and paste, capers, anchovies, and olive oil and wine vinegar. by
pepperhead212, on Flickr
Finished raw tomato pasta, with some cooked kamut and channa dal, mixed with the pasta. by
pepperhead212, on Flickr