Cold Pasta with Cherry Tomatoes, Olives, and Capers, with a fresh and delicious flavor, is very easy to prepare. The ingredients are typically Mediterranean, and the addition of toasted pine nuts further enhances the taste. If you want to enrich it further, you can add one or two tablespoons of pesto alla Genovese, but first, try it as I propose here. Another suggestion might be to substitute or add oregano instead of basil, but that always depends on personal taste. You can also make a richer version of this recipe by adding mozzarella rather than feta, or another type of cheese. Additionally, it’s excellent even when reheated in a pan.
If you like cold dishes, especially during the hotter times of the year, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.6 oz fusilli
- 10.6 oz cherry tomatoes
- 1.8 oz desalted capers
- 5.3 oz Taggiasca olives
- 6 tbsps extra virgin olive oil
- 0.7 oz pine nuts
- 1 clove large garlic
- to taste fresh basil
- to taste ice water
Tools
- 1 Tall saucepan
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Plastic wrap
Preparation
The very first thing to do is to put a bowl full of water in the freezer fifteen minutes before boiling the pasta. Boil more water in a saucepan, and when it starts boiling, drop the fusilli in it. Let them cook for about 6 minutes as they need to remain quite al dente.
Once ready, drain them with a slotted spoon and immediately place them in the ice water to stop the cooking. Continue by draining them again, but this time in a colander, and place them in a bowl. Since they should be lukewarm, cover them with plastic wrap and put them in the refrigerator.
Meanwhile, cut the cherry tomatoes into quarters, place them in a non-stick pan, and pour 4 tablespoons of extra virgin olive oil over them.
Adjust the salt, add the basil leaves torn by hand, and finally add the garlic clove if large, otherwise use two. Sauté them in the pan for about 8-10 minutes, or until they have softened.
Using a sharp knife, chop the capers after desalting and drying them. Also, toast the pine nuts in a non-stick pan and finally pour a tablespoon of oil on the pasta, just taken out of the refrigerator, and mix, so the fusilli separate well. This operation can also be done after draining the pasta, before chilling it in the refrigerator.
Now add the Taggiasca olives, capers, sautéed cherry tomatoes at room temperature to the fusilli and mix well all the ingredients.
Finish by decorating the dish with more fresh basil leaves, another tablespoon of extra virgin olive oil, and the toasted pine nuts.
Serve our Cold Pasta with Cherry Tomatoes, Olives, and Capers only after letting it rest in the refrigerator for at least an hour.
If you want to enrich it further, you can add one or two tablespoons of pesto alla Genovese.
Tips and Storage
The cold pasta keeps in the refrigerator for a few days, but store it inside a container, preferably glass or ceramic, with an airtight seal.
I’ve also frozen it, but after defrosting it correctly in the refrigerator, I no longer consumed it cold.
I added melting cheese, grated parmesan, and reheated it in a pan: I brought new life to the recipe.
