Serves 4-6
Prep: 10 min. Cook: 12 min.
1 lb. Di Martino - Mezze Penne rigate
1/3 cup DeCarlo Il Classico Novello Extra Virgin Olive Oil
8 oz. mozzarella cheese, in bite size pieces
4 oz. black olives
2 tbsp capers
2 cloves garlic, finely chopped
4 medium salad tomatoes diced
8 basil leaves, torn
Trapani Sea Salt
Freshly ground black Tellicherry Peppercorns
Cook the pasta in salted boiling water until "al dente". Drain well and transfer to a large bowl. Toss vigorously with half the DeCarlo Olive Oil and set aside to cool. Add all the remaining ingredients. Season with Trapani Sea Salt and Tellicherry Pepper; Toss well and chill in the refrigerator for 30 min. before serving.
Wine: a dry white
Recipe adapted from and photo courtesy of Fabrizio Ungaro, "Pasta". Published by The Wine Appreciation Guild.
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Trapani Sea Salt
These salts are great for seasoning or for everyday use. Enhances flavors!
From $3.49
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Pasta
Bucatini, Cavatelli, Linguini, conchiglie, Rigatoni, Stelline, Caserecci,...we have too many to list.
From $2.75
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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $3.50
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