Photo: Mediterranean Summer Pasta with Salsa Cruda Recipe
Ingredients
- 1/2 cup flavorful pitted olives, lightly chopped
- 2 ripe tomatoes, seeded and chopped
- 2 to 3 tablespoons chopped fresh mint
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 teaspoon red pepper flakes
- 1 teaspoon orange zest
- 1/3 cup olive oil
- Kosher salt and freshly cracked pepper
- 12 ounces angel hair pasta
- Parmesan, for grating
Directions
In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
Per Serving (does not include grated parmesan cheese): Calories: 542; Total Fat: 25 grams; Saturated Fat: 3 grams; Protein: 12 grams; Total carbohydrates: 66 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 564 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By LuLu Bear
St. Louis
on October 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious and easy. I love that I have almost all of these ingredients on hand at any given time. In fact, the only ingredient I didn't have was enough tomatoes. I only had one tomato, and it was not in great shape so I roasted it and supplemented with sundried tomatoes. This recipe is a keeper and I will most definitely make this again. Thanks, Melissa!
By Chef #967113
charleston, Sc
on October 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
EXCELLENT ANYTIME! I made this one day when I was feeling lazy. I had some leftover roasted eggplant, so I threw that in with the other vegetables. I used a combination of olives from the olive bar at my supermarket, including Kalamata, pimento stuffed, and a very few sliced garlic Greek olives. I think that having too many types together would "muddle" the wonderful flavor of this dish. Definitely easy, and can be on the table in less than 10 minutes if you prep in the morning or the night before. I adore Melissa's style and her ability to turn anything into an easy affordable meal. I am not always able to find all the ingredings on sale, but when I can, I stock up and then I make her dishes easily and affordability. Thank you, Melissa, for another keeper.
By negus62_1308357
El Paso, TX
on July 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a flavorful and delicious, Tank you Melissa :
Read all 21 reviews