The cold pasta alla pizzaiola is quite a quick recipe. Foods cooked with tomato and oregano are often called ‘alla pizzaiola’. Oregano is a very commonly used herb in our southern cuisine. It is a plant that grows spontaneously in rocky places near the Adriatic Sea, with an intense aroma that can be detected from afar. Oregano has the characteristic of making all dishes appetizing and fragrant, just like the following recipe.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 12 oz Pasta (Penne, fusilli or rigatoni)
- 100 Olives
- 200 ml Mozzarella
- 3 Tomatoes
- 3 Anchovies in oil
- to taste Extra virgin olive oil
- to taste Oregano
Preparation
Place a pot of water on the stove and cook the pasta al dente, calculating about ten minutes from when it starts to boil.
At the same time, prepare the tomatoes, mozzarella, and olives in pieces. In a pan with a little oil, put the anchovies and cook them for a few seconds, just enough time for them to dissolve.
Dress the drained pasta with these ingredients and finally add the oregano, which will give the pasta a predominant flavor along with the anchovies.
Serve the pasta warm or cold when it’s hot in the summer period. I usually prepare ‘Cold Pasta alla Pizzaiola’ for occasions during summer holidays when having outdoor picnics with friends. This almost white recipe can also be made with rigatoni or penne pasta. It is simple to prepare and even those not used to cooking can attempt it.
Cold Pasta alla Pizzaiola
Curiosity about the cold pasta alla pizzaiola recipe: My sister was reluctant to use oregano when my mom had low blood pressure. I did some research and read that: Oregano contains carvacrol, which is a compound that lowers blood pressure. This has been demonstrated through studies on animals. Certainly good for those suffering from high blood pressure. In any case, I think that the little used in cooking to season and flavor dishes doesn’t harm anyone. Also on Pinterest by The Recovering Cook
