The original recipe did not list a number of servings, but judging from the suggested quantities of pasta, I suspect the goal was to feed a full high school gymnasium.
I've attempted to reduce more or less proportionately, with some variance for personal taste (and that of my wonderful wife).
For once, I didn't have to chop a friggin' onion. This one moves up the list of favourites of that basis alone.
I've attempted to reduce more or less proportionately, with some variance for personal taste (and that of my wonderful wife).
8 ounces of penne pasta
2 cups of grape/cherry tomatoes
1/4 cup of kalamata olives, chopped
2 garlic cloves, minced
1/4 cup of olive oil
1 tablespoons of lemon juice
1 teaspoon of balsamic vinegar
1/4 cup of pine nuts
1 teaspoon of basil
Salt, pepper, to taste
Cook pasta according to directions on the package. This is not the time to be a rebel.
In a large bowl, add the tomatoes, olives, garlic, oil, lemon juice, vinegar, salt, and pepper. Toss gently.
Toast the pine nuts in a dry pan over medium-low heat, frequently giving them a shake. Once they have browned a bit, set to the side.
Once the pasta is done, drain and dump into the big "sauce" bowl. Mix well, add pine nuts and basil, mix some more, and serve!
For once, I didn't have to chop a friggin' onion. This one moves up the list of favourites of that basis alone.
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