Pasta Fredda Recipes

PASTA FREDDA WITH CHERRY TOMATOES, ANCHOVIES AND HERBS

Pasta Fredda with Cherry Tomatoes, Anchovies and Herbs image

Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small red onion, finely diced, about 1/2 cup
Salt and pepper
4 anchovy fillets, rinsed and chopped, about 1 tablespoon
2 garlic cloves, sliced
Pinch of crushed red pepper
2 tablespoons red wine vinegar
4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
1 teaspoon chopped fresh summer savory or marjoram
1 1/2 pounds cherry tomatoes, in halves or quarters
1 pound dry pasta, such as spaghetti or linguine
Handful of torn basil leaves

Steps:

Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 515 milligrams, Sugar 6 grams

PASTA FREDDA

Pasta Fredda image

Cold or warm and simple pasta 'salad'. A recurrent dish in Italy during the warm/hot seasons. Best served with a light, dry white wine. Serve lukewarm or cold. The more it is allowed to sit, the more the flavors attach to the other ingredients.

Provided by Buckwheat Queen

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
20 cherry tomatoes, halved
7 ounces bocconcini (small balls of fresh mozzarella cheese)
¾ cup black olives
2 tablespoons olive oil
6 fresh basil leaves
1 ½ teaspoons fresh oregano leaves

Steps:

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 47.6 g, Cholesterol 39 mg, Fat 21.8 g, Fiber 3.7 g, Protein 17.3 g, SaturatedFat 8.7 g, Sodium 314.3 mg, Sugar 3 g

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