in Italy

Abruzzo pasta salad

updated

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Ingredients for 4 servings:

  • 600 g diced tomatoes
  • 30 g olives stuffed with peppers, sliced
  • 1 small onion(s), finely chopped
  • 4 tsp capers, finely chopped
  • 2 tsp oregano, dried
  • 2 cloves garlic, finely chopped
  • 4 tbsp lemon juice
  • 6 tbsp olive oil
  • 500 g spaghetti, broken in half twice
  • salt and pepper
  • Parmesan, amount to taste

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 10 minutes

Combine tomatoes, olives, onions, garlic, capers, oregano, oil, lemon juice, salt, and pepper in a large bowl and refrigerate overnight. Cook the spaghetti in plenty of salted water, drain, and add to the salad mix. Season to taste, sprinkle with grated Parmesan cheese, if desired, and serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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