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Summer Pasta Puntanesca
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Recipe Information
A refreshing summer pasta dish.

Keith Remland

Serves/Makes:6 or so

  • 1/4 cup (60 ml) fresh basil, shredded (chiffanade)
  • 1/4 cup (60 ml) fresh parsley, finely chopped
  • 6 or more halves of sundried tomatoes, chopped or slivered
  • 5 or more garlic cloves, finely chopped
  • 5 or more plum tomatoes, cored and diced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/2 cup (125 ml) freshly grated cheese (parmesan or your choice)
  • salt and pepper, to taste
  • 1 lb (.5 kg). Farfalle or any curly pasta
  • Combine basil, parsley, sundried tomatoes, garlic, plum tomatoes and oil.
  • Cover and refrigerate for at least 2 hours.
  • When ready to eat bring, back to room temperature.
  • Cook pasta according to package directions.
  • Combine mixture with cooked pasta.
  • Adjust seasoning.
  • Sprinkle with cheese and toss.
  • Enjoy.
This dish is designed to be served warm or at room temperature. It can be made early in the day and refrigerated until ready to use.

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