The pasta itself is warm – it’s the sauce that’s cold. And it’s the perfect dish for spring and summer – fresh and beautiful.
I’ve had, and loved, this recipe for years. It came from my childhood bestie’s family and I’ve been making and adapting it since I was in high school. In other words, it’s easy and never gets boring – because it’s incredibly flexible.
Here’s the basic recipe, followed by some of the ingredients that you can add to customize it:
- 2 cups diced fresh tomatoes – I recommend roma or cherry
- .25 cups chopped green onions
- .25 cups minced parsley
- 5 cloves garlic, finely chopped – less if you aren’t in love with garlic like we are
- .25 cups extra virgin olive oil
- 2 tsp dried oregano or mixed Italian herbs
- 1 tsp kosher or sea salt plus more for pasta
- 2 tsp fresh ground black pepper plus more for pasta
- .25 cups shredded Parmigiano Reggiano plus more for garnish
Some additional ingredients – I usually add at least one of these to make the flavor more complex:
- Olives, diced – I prefer black pearl olives for this as kalamata or green could overwhelm in my opinion
- Artichoke hearts, chopped
- Sundried tomatoes, chopped
- Flavored oil such as basil or garlic
- Red pepper flakes (start small!)
Stir all ingredients together in a bowl. Taste as you go and adjust to your preferences. Refrigerate for at least two hours so the flavors can marry. Serve over hot spaghetti or angel hair pasta that has been tossed in more oil, salt and pepper. Garnish with additional cheese.
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