Pasta Fresca

Total Time:
31 min
15 min
16 min

8 Servings

  • 1/2 cup olive oil
  • 12 cloves garlic, minced
  • 4 large shallots, or 2 small onions, diced
  • 1 cup walnut pieces, or pine nuts
  • 2 cups lightly packed fresh basil, coarsely chopped
  • 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
  • 1 cup Kalamata olives, pitted and coarsely sliced
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
  • 2 cups yellow cherry tomatoes, whole
  • 8 servings of fresh or dried pasta, any style or flavor
  • 1 loaf rustic country-style or sourdough bread
  • 4 ounces Parmigiano-Reggiano, grated just before serving
  • Assign 1 guest to pit the olives and another to dice the tomatoes.

  • Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.

  • At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.

  • Add the basil and stir for 30 seconds (to release their flavors).

  • Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.

  • While sauce is simmering, add pasta to the boiling water. Cook according to package directions.

  • Warm the second loaf of bread in a preheated 325 degrees F oven.

  • Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.

  • Serve with Parmesan. Don't forget the bread in the oven!

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Pasta with Tomatoes, Salami and Smoked Mozzarella

    Recipe courtesy of Food Network Kitchen