Great Performances Hospitality at Home Summer Pasta Salads
Summer in Sardinia Pasta with Roasted Sweet Yellow Peppers, Tomatoes, Capers, Black Olives, Yellow Raisins, Anchovies Created and developed by Chef Georgette Farkas for Great Performances This dish is truly a taste of the southern Mediterranean. It is filled with bright, bold flavors yet so simple to prepare. The raisins and anchovies may come as a surprise but trust me the combination works beautifully. Servings: 4 – 6
Ingredients : 2 cloves garlic 1 Tbsp capers
2 Tbsp yellow raisins, soaked in warm water and drained ¼ cup flat leave parsley, coarsely chopped ¼ cup basil, coarsely chopped
¼ cup pitted black olives 4 anchovy fillets (in oil) 2 yellow bell peppers, seeded and julienned 2 cups cherry tomatoes, halved
⅓ to ½ cup olive oil 12 oz radiatore pasta
Preparation:
1. Pre-heat oven to 400֯.
2. Coarsely chop together garlic, capers, pitted black olives and anchovy filets. Transfer to a sheet pan and toss together with yellow pepper, cherry tomatoes, yellow raisins, parsley, basil and 1/3 cup olive oil. Season with salt and pepper. Salt lightly, given that the capers, olives and anchovies are already salted. 3. Roast vegetables approximately 20 minutes until vegetables are softened and slightly caramelized around the edges. 4. In the meantime, cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the roasted vegetables, adding a bit more olive oil, as needed. Arrange pasta on a serving platter and place remaining roasted vegetables over the top.
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