The Apulian pasta salad is a very tasty summer first course that I learned to cook several years ago thanks to my mother. A really simple dish that embodies all the flavors and aromas of our beloved Mediterranean cuisine.
I hope you like it and I look forward to your feedback on my Instagram @isaporidicasa! Want to see how I made the Apulian pasta salad? You can find the video recipe on my tik tok HERE or HERE on my Instagram profile @isaporidicasa
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz short pasta
- chili flakes
- 1 bunch basil
- 1.4 oz Pecorino Romano
- extra virgin olive oil
- 8.8 oz cherry tomatoes
- 2 cloves garlic
- 1 bunch basil
- 3 tablespoons breadcrumbs
- 3 tablespoons Pecorino Romano
- 3 tablespoons Grana Padano DOP
- 4 leaves basil
- oregano
- salt
- pepper
- extra virgin olive oil
Tools
- Bowl
- Casserole
- Baking Dish
Steps
Wash and cut the cherry tomatoes into 4 wedges each. Finely chop the peeled garlic cloves with basil leaves. Place the mince in the bowl with breadcrumbs, Pecorino, Grana Padano, and season with salt and pepper. Grease the baking dish with a drizzle of oil, arrange the tomatoes inside with the cut side facing up. Season with a pinch of salt, cover them with the prepared mixture, drizzle with a little extra virgin olive oil, and bake in a preheated oven at 356°F for about 25-30 minutes. Remove from oven and let cool.
In the meantime, cook the pasta in plenty of salted water
Drain the pasta and place it in the bowl with a little extra virgin olive oil. Stir and let cool. Then add the Pecorino, chopped basil leaves, and chili flakes
Finally, add the gratinated cherry tomatoes and mix carefully. Cover the bowl with food wrap and store in the refrigerator, or serve immediately. Enjoy your meal! You can find the video recipe here on my Instagram profile @isaporidicasa
