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# 81 JULY 18 , 2016
# 81 juLY 18 , 2016
read more about #Italian Cuisine
ITALIAN CUISINE:
Mediterranean Pasta Salad
By Paola Lovisetti Scamihorn
(substantial, literally “reinforced”). The
combination of different flavors, texture
and colors makes this recipe very inviting
and irresistible. You can also prepare it
for a picnic or have it for lunch at work.
With this in your brown bag, I am certain
you will be looking forward to your lunch
break!
the olives (if you cannot find pitted taggiasche olives, you can substitute them
with sliced black olives). Tear the basil leaves with your hands and add
4. Drain the past and add to the mix.
Toss with 1-2 tablespoons of olive oil
and some freshly ground pepper. Let
cool for about 20 minutes, add the mozzarella and enjoy!
INSALATA DI PASTA MEDITERRANEA
(MEDITERRANEAN PASTA SALAD)
Preparation time: 30 minutes
Cooking time:12 minutes
Servings: 4
Note: You can replace the cow milk
mozzarella with buffalo mozzarella. If the
mozzarella is too watery after you slice
it, let it drain for 10 minutes to remove
some liquid.
You can also use other short pasta like
penne, fusilli see pasta post. This stores
well in the refrigerator, in a sealed container, for 1-2 days.
INGREDIENTS
320 g (about 11 oz) bow-tie pasta
320 g (about 11 oz) cherry tomatoes
2 garlic gloves, cut in half
25-30 basil leaves
200 g (7 oz) canned tuna, in extra virgin
olive oil
3-4 tablespoons Taggiasche olives or
black olives, pitted
200 g (1 cup) diced mozzarella cheese
1-2 tablespoons olive oil (extra virgin)
Salt and freshly ground pepper
Mediterranean pasta salad is a tasty summer dish, perfect to prepare on a warm
day when don’t want to stand in front of
the stove but still want to enjoy a simple, refreshing and light dish! I suggest
having it as a main dish for your mid-
day meal - it is satisfying, rich in many
nutrients (carbohydrates, protein, vitamins and fiber) - or as a starter for a larger meal with friends and family. In Italy
this pasta salad is often served as a dish
on the buffet at an aperitivo “rinforzato”
DIRECTIONS
1. Wash the cherry tomatoes and cut in
half. Place in a bowl with the garlic and
add a pinch of salt. Let rest for 5 minutes
to release the water that you will need to
drain off before adding the tomatoes to
the other ingredients
2. Bring a large pot of salted water to
boil and cook the pasta for about 11-12
minutes, according to the instructions
on the package
3. In a bowl mix the tuna, the tomatoes,
26 | WE THE ITALIANS
WE THE ITALIANS | 27
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