John Myers
Ingredients for 6 servings:
- 1 jar Pesto Rosso
- 5 tbsp balsamic vinegar
- 100 g olives, black
- 2 medium-sized red onions, cut into wedges
- 1 handful of capers
- 10 tomatoes, dried in oil, cut into strips
- 20 cherry tomatoes, halved
- 1 handful of basil, cut into strips
- 2 clove(s) garlic, squeezed
- 200 g mozzarella or feta cheese, diced
- 500 g pasta (e.g. farfalle or trulli)
- Salt and pepper from the mill
- salt water
- some basil for garnishing
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
quick to make, delicious for grilling
Cook the pasta in salted water until al dente, drain into a colander, rinse thoroughly with cold water, and let cool. In a large bowl, mix the pesto with the balsamic vinegar, pepper, and a pinch of salt. Don’t use too much salt, as the ingredients will still release their salt. Add the remaining ingredients except the pasta and mix well, then fold in the cooled pasta. Let stand for at least 1 hour, season to taste, and add more salt, pepper, and balsamic vinegar if desired. Garnish with basil leaves or sliced basil leaves. A quick main course in the summer, it’s also great as a side dish for barbecues or buffets.
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