Monday, September 17, 2007

Pasta Puttanesca Salad

I'm a puttanesca puttanesca, what can I say.

1.5 cups dry pasta (farfalle works nicely)
1 cup grape tomatoes, halved
6 large green olives (preferably garlic-stuffed), halved
1 tbsp capers, rinsed and drained
2 cloves garlic
4 fresh basil leaves
1 tsp olive oil

Cook pasta. Rinse under cold water and drain well. Toss with tomatoes in a medium bowl.

Pulse olives, capers, garlic, and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, and mix well. Season with salt and pepper, and refrigerate until ready to eat.

(taken from the April 2007 issue of Vegetarian Times)

--I added a bunch of leftover artichoke hearts and some spinach leaves. My 11-month old absolutely loved this salad!

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