Pasta Salad with No-Cook Puttanesca Sauce



Author Notes: Chef Laura Vitale brings you an Italian take on a classic pasta salad, loaded with flavor and healthy fats, perfect for a spring or summer day, featuring Bertolli Extra Virgin Olive Oil!Bertolli Olive Oil

Serves: 6

Ingredients

  • 1/4 cup Bertolli Extra Virgin Olive Oil
  • 1 pound Pasta of your choice, I really like bowties or lasagna noodles broken into bite size pieces
  • 1 pound Vine ripe tomatoes
  • 2 Cloves of garlic, minced
  • 3 tablespoons Capers
  • 2 teaspoons Anchovy paste
  • 1 tablespoon Balsamic vinegar
  • 1/3 cup Pitted Kalamata Olives, halved
  • 1/4 cup Chopped herbs, I prefer a mix of Basil, Parsley and fresh Oregano
  • 4 ounces Mozzarella cheese, diced

Directions

  1. Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil then add the pasta and cook according to package instructions.
  2. Using a sharp chef’s knife, patiently chop the tomatoes to almost resemble the consistency of crushed tomatoes, so take your time and chop to your heart’s content.
  3. Place the “crushed” tomatoes to a large bowl, along with the garlic, anchovy paste, balsamic vinegar, olive oil, herbs, capers and olives, season with a healthy pinch of salt and pepper and set aside.
  4. Once the pasta is fully cooked, drain it well then rinse it with cold water to stop it from cooking any further.
  5. Add the pasta to the bowl containing your sauce, give it all a good stir and when you’re ready to serve, top it with the mozzarella or shavings of ricotta salata!

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