Rigatoni Portofino
1 red pepper cut in half, roasted, then cut into strips
1/2 c pitted kalamata olives
1 onion, sliced 1/2 inch thick, roasted 30 minutes in a 375 degree oven
1/4 c toasted pine nuts
1/2 c crumbled feta cheese
1/4 cup pitted chopped green olives
6 slices prosciutto cut into 1 inch strips
1 pound rigatoni, cooked
1/4 c olive oil
juice of 1 lemon
2 tsp chopped fresh thyme or 1 t Herbs de Provence
Cook pasta till al dente, drain and toss with oil and lemon juice, and herbs. Add remaining ingredients, toss and serve. You can use any type of pasta, such as penne, fusilli. It is less successful using spaghetti type pastas. You want the sauce to stick to the pasta in this dish. Feel free to add other ingredients to your liking, such as capers, or substitute other italian meats such as cappicola, salami, or different cheeses, such as parmesan.
1/2 c pitted kalamata olives
1 onion, sliced 1/2 inch thick, roasted 30 minutes in a 375 degree oven
1/4 c toasted pine nuts
1/2 c crumbled feta cheese
1/4 cup pitted chopped green olives
6 slices prosciutto cut into 1 inch strips
1 pound rigatoni, cooked
1/4 c olive oil
juice of 1 lemon
2 tsp chopped fresh thyme or 1 t Herbs de Provence
Cook pasta till al dente, drain and toss with oil and lemon juice, and herbs. Add remaining ingredients, toss and serve. You can use any type of pasta, such as penne, fusilli. It is less successful using spaghetti type pastas. You want the sauce to stick to the pasta in this dish. Feel free to add other ingredients to your liking, such as capers, or substitute other italian meats such as cappicola, salami, or different cheeses, such as parmesan.
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