Pasta Fresca

Ingredients

  • 4 ounces Parmigiano-Reggiano, grated just before serving
  • 8 servings of fresh or dried pasta, any style or flavor
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 cup Kalamata olives, pitted and coarsely sliced
  • 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
  • 2 cups lightly packed fresh basil, coarsely chopped
  • + 7 more ingredients
    • 1 cup walnut pieces, or pine nuts
    • 4 large shallots, or 2 small onions, diced
    • 12 cloves garlic, minced
    • ½ cup olive oil
    • 1 teaspoon dried chile peppers, or ½ teaspoon cayenne pepper
    • 1 loaf rustic country-style or sourdough bread
    • 2 cups yellow cherry tomatoes, whole

1. Assign 1 guest to pit the olives and another to dice the tomatoes.

View full recipe at SpringPad

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