Pasta Fresca Recipe

Name: Pasta Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 12 cloves garlic, minced; 4 large shallots, or 2 small onions, diced; 1 cup walnut pieces, or pine nuts; 2 cups lightly packed fresh basil, coarsely chopped; 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained; 1 cup Kalamata olives, pitted and coarsely sliced; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper; 2 cups yellow cherry tomatoes, whole; 8 servings of fresh or dried pasta, any style or flavor; 1 loaf rustic country-style or sourdough bread; 4 ounces Parmigiano-Reggiano, grated just before serving

Servings: persons

1/2 cup olive oil
12 cloves garlic, minced
4 large shallots, or 2 small onions, diced
1 cup walnut pieces, or pine nuts
2 cups lightly packed fresh basil, coarsely chopped
12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
1 cup Kalamata olives, pitted and coarsely sliced
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
2 cups yellow cherry tomatoes, whole
8 servings of fresh or dried pasta, any style or flavor
1 loaf rustic country-style or sourdough bread
4 ounces Parmigiano-Reggiano, grated just before serving

1
Assign 1 guest to pit the olives and another to dice the tomatoes.
2
Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
3
At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts.
4
Stir occasionally for 6 minutes, or until they just begin turning golden.
5
Add the basil and stir for 30 seconds (to release their flavors).
6
Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil.
7
Cook for 10 minutes, stirring occasionally.
8
Add yellow cherry tomatoes at the end.
9
While sauce is simmering, add pasta to the boiling water.
10
Cook according to package directions.
11
Warm the second loaf of bread in a preheated 325 degrees F oven.
12
Drain pasta.
13
Add pasta to sauce in pot.
14
Toss thoroughly.
15
Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
16
Serve with Parmesan.
17
Don't forget the bread in the oven!

1608

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup olive oil, 12 cloves garlic, minced, 4 large shallots, or 2 small onions, diced, 1 cup walnut pieces, or pine nuts, and more.

Yes, Pasta Fresca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Fresca

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