| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Veggie, Pasta |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Ziti or mostaccioli pasta |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 4 |
|
Cloves garlic, minced |
| 1/3 |
c |
Thinly sliced fresh basil |
| 1/2 |
c |
Pitted kalamata olives -OR- |
| 4 |
oz |
Cn sliced & pitted black Olives, drained |
| 1 |
ts |
Drained capers, optional |
| 1/2 |
ts |
Crushed red pepper flakes |
| 4 |
lg |
Tomatoes, halved crosswise |
| 4 |
oz |
Goat cheese crumbled or |
| 1/4 |
c |
Parmesan cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cook pasta according to package directions. Meanwhile in a large serving
bowl, combine the oil, vinegar, garlic, basil, olives, capers and red
pepper flakes. Place a strainer over the serving bowl; squeeze the juice
from the tomato halves into strainer. (Push on seeds with back of a wooden
spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes
and add to olive mixture; toss well. Drain pasta and add to the bowl; toss
well. Sprinkle with cheese if desired. Season with salt and pepper to
taste.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”