Updated: Jan 6
I love this fresh recipe. Really easy to make and a wonderful flavor of summer. The sauce is all about tomatoes, get really, really good fresh ones (no canned tomatoes here please). I get the heirlooms or other varieties that have tons of tomato, not blah!
My favorite Italian cookbooks are from Marcella, each recipe always turns out wonderful, the flavors authentic, and each recipe has a story or some history.
For more recipes from this book click here.
Serves 4 12-14 oz short pasta with a hole, fusilli, penne or similar, cooked according to the directions on box. 1.5 lbs tomatoes, diced fine 6-8 black olives, oil cured or brined, chopped 3 tablespoons EVOO, really good flavorful oil 1/2 cup Romano or aged Parmesan cheese 2-3 tablespoons parsley, diced 2 garlic cloves, diced fine Salt and black pepper Mix all ingredients, except pasta, and allow the flavors to mingle at room temperature for at least 1 hour, or longer in the fridge. I usually make this in the morning and set in the fridge for dinner. To serve, add the pasta, toss and serve with Parmesan for topping. This recipe is cooling and the perfect light compliment for meat.