Nothing’s better than a steaming bowl of pasta, right? Not when it’s 86° outside. That, my friends, was my predicament last week when we were enjoying some unseasonably warm weather here in the Northeast and I got an e-mail from Mrs. TVFF suggesting we have pasta for dinner. Not one to ever turn down the opportunity for a carb-heavy meal, I resolved to avoid the ususal pasta dishes — which certainly didn’t sound appetizing as I perspired my way around the city — and go for something that wasn’t quite pasta salad either. We’d meet in the middle with a hot pasta dressed with a room-temperature sauce.
First, the props: I’m pretty sure this originated as some sort of bruschetta topping or chunky dip from Jamie Oliver. His input forms the basis of this “sauce,” which is the olives, the cherry/grape tomato and the olive oil. The rest of the recipe is a bit more free-form.
Warm Pasta with Crushed Grape Tomatoes and Olives
– One pound of short pasta – penne, rigatoni and farfalle are perfect for this.
– One cup, olives without pits
– One pint, grape or cherry tomatoes
– Six tbsp. oil
– Whatever the hell your heart desires (see below)Read More›