insalata di pasta
1 pound pennette
4 garlic cloves
6 large ripe tomatoes
12 basil leaves
1/4 cup small capers
1/2 teaspoon crushed chili pepper
1/4 cup extra virgin olive oil
1/4 cup grated pecorino cheese
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
Finely chop the basil, garlic, and capers, place in a
bowl and cover with extra virgin olive oil and set aside
for at least 6 hours or overnight.
Bring a large pot of salted water to boil and cook the
pasta al dente. Rinse the pasta under cold water then
strain well and put in a salad or mixing bowl.
Slice the tomatoes half, lightly squeeze out the seeds
and excess juice, then chop and and add to the pasta.
Add the chopped basil, garlic and capers, chili pepper
and grated pecorino cheese.
Toss well and add more olive oil or pecorino if desired.