| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| insalata di pasta pasta salad Ingredients: 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 |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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. |
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