1/3 cup Sicilian grilling paste (they used to sell this at Williams-Sonoma, but have recently stopped! Ingredients in this would be Kalamata olives, olive oil, sundried tomatoes, assorted spices, etc. I found that you can buy (near the olives) stuff in jars called bruschetta topping in sun-dried tomato or olive varieties. I take half of each jar to equal 1/3 cup, process it thoroughly and it’s almost Sicilian grilling paste!
½ cup olive oil (good quality extra virgin first cold pressed)
1/3 cup balsamic vinegar (aged ones are sooo much better)
1 lb. penne pasta, cooked and drained
1 cup grape tomatoes, halved lengthwise
½ cup shredded parmesan (or a little more)
Mix balsamic, grilling paste and olive oil until emulsified. Toss pasta with this mixture, tomatoes and cheese. Salt and pepper the salad as you like. Chill for at least one hour or serve warm.
Our Greer side of the family goes to Six Flags each summer together. Afterwards, everyone is so hungry because of the long, unappetizing day at the amusement park. Abby and I have a big double batch of this salad waiting and everyone pigs out!
Comments