By Bob Lipinski
Absolutely one of my favorite summertime cold pasta dishes!
1 pound farfalle, cooked al dente
1 teaspoon olive oil
8 cloves garlic, chopped fine
2-1/2 pounds Roma tomatoes, quartered lengthwise into wedges (smaller if necessary), then cut in half widthwise
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1-1/4 cups black oil-cured olives, pitted and chopped coarse
Black pepper to taste
1/2 teaspoon crushed hot red pepper
15 fresh basil leaves, quartered
4 ounces fresh arugula, torn into small pieces
1/4 tablespoon balsamic vinegar
In a small frying pan, sauté the garlic in oil until translucent; do not allow to brown. Remove from heat, set aside, and let cool.
Gently toss the tomatoes, vinegar, oil, and garlic. Add remaining ingredients; mix and refrigerate at least 2 hours.
Add the cooked pasta to the cold sauce, tossing well to coat all pieces. The pasta will cool rapidly. Serve immediately.
Bob’s Wine Recommendation:
Whites: Pinot Gris from Alsace, France or Oregon; Gavi from Piedmont, Italy.
Reds: Beaujolais from France; Dolcetto from Piedmont, Italy; Pinot Noir from California; Dry rosé from Rioja, Spain or Provence, France.
Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR email@example.com.