Cold pasta with fresh tomatoes, capers, olives, anchovies and basil
Published on 25 July 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Too hot for elaborate cooked sauces? Here is a quick, flavourful uncooked sauce.
INGREDIENTS FOR 4 PEOPLE
360 g sedanini-style pasta
2 tablespoons Taggiasca olives
2 tablespoons green olives
2 tablespoons capers
3/4 anchovies
4/5 basil leaves
4 tomatoes, preferably homegrown or organic
Garda extra virgin olive oil
Salt
Olive powder, optional, kindly given by Valerio and Marisa Giacomini's organic farm
I peel tomatoes with a special peeler, or score a cross and put them.in boiling water for a minute, then very cold water; skins come away easily.
I chop into a colander to drain juices.
I wash basil and put on a board with olives, desalted squeezed capers and.anchovies.
I chop, not too finely.
I put in a bowl with salt as needed and plenty of extra virgin olive oil.
I mix and rest.to develop flavours.
I cook pasta al dente and cool with a little oil to prevent sticking.
I mix cold pasta into sauce.
I garnish with basil, olive powder and oil.
Prepare ahead for more flavour.
A
INGREDIENTS FOR 4 PEOPLE
360 g sedanini-style pasta
2 tablespoons Taggiasca olives
2 tablespoons green olives
2 tablespoons capers
3/4 anchovies
4/5 basil leaves
4 tomatoes, preferably homegrown or organic
Garda extra virgin olive oil
Salt
Olive powder, optional, kindly given by Valerio and Marisa Giacomini's organic farm
I peel tomatoes with a special peeler, or score a cross and put them.in boiling water for a minute, then very cold water; skins come away easily.
I chop into a colander to drain juices.
I wash basil and put on a board with olives, desalted squeezed capers and.anchovies.
I chop, not too finely.
I put in a bowl with salt as needed and plenty of extra virgin olive oil.
I mix and rest.to develop flavours.
I cook pasta al dente and cool with a little oil to prevent sticking.
I mix cold pasta into sauce.
I garnish with basil, olive powder and oil.
Prepare ahead for more flavour.A
Original source: https://incucinaconlilly.com/2015/07/25/pasta-fredda-con-pomodoro-fresco-capperi-olive-acciughe-e-basilico/
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