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I whipped this up a few weeks ago. It turned out fantastic, and is a great spring/summer dish. (Not to mention, it's pretty quick).

Mediterranean Pasta

1 small container Kalamata Olives (approx. 1/2 lb)
1 medium container artichoke salad (approx. 1 lb)
1 cup oil-packed sun-dried tomatoes
1/2 jar roasted red peppers
1 can diced tomatoes
1 box Ziti
EVOO
grated cheese

- Boil pasta water and add pasta.
- While waiting for water to boil/pasta to cook:
- drain "puree" from tomatoes
- Pit and quarter the olives
- Halve/quarter the artichokes and sun-dried tomatoes
- chop peppers into strips
- Drain pasta when done, and add all veggies. Toss to heat veggies.
- Coat bottom of pot in EVOO about 1/4".
- Add pasta and toss to blend and heat everything.
- Plate and serve with grated cheese

FWIW... we buy the olives and artichokes fresh from our local farmers market. The artichokes are in a vinaigrette with some fresh basil. I'll second Hunter's rec to use Pastene canned tomatoes if you can find them. You use the same pot the entire time. So when the pasta is draining/warming the veggies, the oil is warming in the same pot used to cook the pasta.
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There's also a summer version

You boil the pasta in salted water (please not too much) and when the pasta is cooked you put it under running cold water to interrupt the cooking process, than you put in the boiling water small tomatoes just for two minutes so you can take away the tomato skin easyly. Put in a big cup the cold pasta the tiny skinless tomatoes and some mozzarella cheese and mix.
Serve fresh , better with a salsa made with olives, olive oil, basil and a chili pepper all mashed !!!
This sounds like a good recipe. In Bacco's version I'm sure that he meant fresh, or buffalo, mozzarella since they don't use the rubber version in Italy that we use in the States.

Here is one of my favorite recipes using brine-cured olives. I usually use Kalamata but others work as well. I will also use grape or juliet tomatoes more often than cherry. Instead of the feta, ricotta salata works well in this recipe.
Opus, I'm not sure if others would work. At our local farmer's market, they have all sorts of fresh olives. We love the kalamata, but enjoy them all. Another one of our favs is the sicilian olives. I would think they would be fine, but give a different flavor.

grun, if you ever make it out this way again, I'll be sure and cook some up for you.
quote:
Originally posted by mwagner7700:
I whipped this up a few weeks ago. It turned out fantastic, and is a great spring/summer dish. (Not to mention, it's pretty quick).

Mediterranean Pasta

1 small container Kalamata Olives (approx. 1/2 lb)
1 medium container artichoke salad (approx. 1 lb)
1 cup oil-packed sun-dried tomatoes
1/2 jar roasted red peppers
1 can diced tomatoes
1 box Ziti
EVOO
grated cheese

- Boil pasta water and add pasta.
- While waiting for water to boil/pasta to cook:
- drain "puree" from tomatoes
- Pit and quarter the olives
- Halve/quarter the artichokes and sun-dried tomatoes
- chop peppers into strips
- Drain pasta when done, and add all veggies. Toss to heat veggies.
- Coat bottom of pot in EVOO about 1/4".
- Add pasta and toss to blend and heat everything.
- Plate and serve with grated cheese

FWIW... we buy the olives and artichokes fresh from our local farmers market. The artichokes are in a vinaigrette with some fresh basil. I'll second Hunter's rec to use Pastene canned tomatoes if you can find them. You use the same pot the entire time. So when the pasta is draining/warming the veggies, the oil is warming in the same pot used to cook the pasta.


mwagner7700,

What wine did you pair with this?

TIA,

w+a
quote:
Originally posted by mwagner7700:


grun, if you ever make it out this way again, I'll be sure and cook some up for you.



Thanks, but no thanks. And what the hell are you doing putting artichoke salad in there? This recipe looks like something you construct at an all you can eat buffet in retirement home. You have enough ingredients here to make like 5 different dishes, instead you throw all in a bowl and try to get away with it by call it "Mediterranean". I love it!


You were on the right track with peppers there, but not from jar, man. They taste like acid rain, you should not eat them under any circumstances, not even at weddings. You roast them yourself, it's easy, and the taste is incomparable. Cook some penne rigate, and add garlic to pan with olive oil, don't brown, just warm it through, then add anchovies, the salted kind, that you soaked in milk for 20 minutes beforehand, let the fish dissolve and become sauce, then add sliced peppers, and in the end, cooked and drained penne. Add a bit of cooking water too, to keep them moist and glistening from the sauce. Plate, grate cheese, sprinkle parsley and enjoy with hearty Brunello di Montalcino, which as you probably know, is made either from Brunello grapes or Sangiovese, I don't remember which.
Smile
quote:
Originally posted by grunhauser:
I am not a deer, I don't need that much salt.


the people of gideon have always believed that life is sacred. that the love of life is the greatest gift ... we are incapable of destroying or interfering with the creation of that which we love so deeply -- life in every form from fetus to developed being.
quote:
Originally posted by Opus Two:
What do people of Gideon have to do with meditaranean pasta sauce? Unless there is some connection between Gideon and deer your comment is compleitely irrelevant.


After they drop the Bibles off in the hotel rooms, the people of Gideon like to go out for a nice meal. Most of them are pretty health conscious and prefer the Mediterranean diet these days, but a few will spring the extra bucks for a nice meal of venison.

I thought the connection was quite clear. TBird doesn't just make wild leaps of logic, you know. Wink

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