Pasta Fresca

Ingredients

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

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

View full recipe at SpringPad