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Raditore Pasta Fresca
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(Recipe ID: 170)
Serves 6 to 8
Preparation time: 20 minutes; Cook time: 12 minutes
Source: Chef Joseph Lowery
"Little Radiator" shaped pasta with an uncooked vegetable, Feta Cheese and Balsamic vinegar Sauce
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3-4 Large ripe tomatoes, peeled, juiced, and chopped
- 1/4 cup Bell pepper, chopped
- 1 Large purple onion, chopped
- 3-4 Ounces Feta cheese, drained and crumbled
- 1/4 cup Fresh basil leaves, cut into slivers
- 1 tablespoon Honey *
- 1 teaspoon Dried oregano *
- 1/4 cup Giuseppe Giusti Gold Medal Balsamic Vinegar *
- 1/2 cup Clonna Extra Virgin Olive Oil *
- Salish Smoke Salt to taste *
- Freshly ground black pepper to taste *
- 1 package Garofalo Radiatore Pasta (16 oz) *
- 2 ounces Sea Salt for Pasta water *
Instructions
Pasta
- Bring 1.5 gallons of water to a rolling boil, add 2 ounces of sea salt (for pasta), and return to a boil. Lower heat and cook the pasta until "al dente". Drain (do not rinse) and toss with just a little olive oil, salt and pepper.
Salsa Fresca
- Prepare and combine all ingredients except pasta and allow to sit covered at room temperature while you cook the pasta.
- Place pasta in large serving bowl and top with sauce or divide pasta into 6 to 8 servings, arrange onto plates and top with Pasta Fresca sauce. Serve before pasta cools.
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