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
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Ingredients
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1/4 cup
Bertolli Extra Virgin Olive Oil
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1 pound
Pasta of your choice, I really like bowties or lasagna noodles broken into bite size pieces
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1 pound
Vine ripe tomatoes
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2
Cloves of garlic, minced
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3 tablespoons
Capers
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2 teaspoons
Anchovy paste
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1 tablespoon
Balsamic vinegar
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1/3 cup
Pitted Kalamata Olives, halved
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1/4 cup
Chopped herbs, I prefer a mix of Basil, Parsley and fresh Oregano
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4 ounces
Mozzarella cheese, diced
Directions
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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.
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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.
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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.
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Once the pasta is fully cooked, drain it well then rinse it with cold water to stop it from cooking any further.
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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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