Pasta Fresca
Ingredients
- 1/2 cup olive oil
- 12 cloves garlic, minced
- 4 large shallots, or 2 small onions, diced
- 1 cup walnut pieces, or pine nuts
- 2 cups lightly packed fresh basil, coarsely chopped
- 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
- 1 cup Kalamata olives, pitted and coarsely sliced
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
- 2 cups yellow cherry tomatoes, whole
- 8 servings of fresh or dried pasta, any style or flavor
- 1 loaf rustic country-style or sourdough bread
- 4 ounces Parmigiano-Reggiano, grated just before serving
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