Pasta Fresca
- Level: Easy
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1534
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 271
- Dietary Fiber
- 15
- Sugar
- 18
- Protein
- 54
- Cholesterol
- 10
- Sodium
- 1292
- Total: 31 min
- Prep: 15 min
- Cook: 16 min
Ingredients
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
Directions
- 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!