A delicious pasta dish featuring fresh summer tomatoes. Photographs: Nicole St. John Hamborsky.
Ingredients
- 1 pound farfalle pasta
- 3 ounces feta cheese, crumbled
- 2 tablespoon finely cut fresh basil (chiffonade)
- ½ pint cherry tomatoes, grilled
- 1 Roma tomato, diced
- 1 cup DCC Tomato Marinara (recipe follows)
- 1 cup DCC Red Wine Vinaigrette (recipe follows)
- ½ teaspoon minced garlic
- ¾ ounce anchovy fillets
- 1¼ teaspoons ground basil
- 1¼ teaspoons ground oregano
- 1½ teaspoons coarsely ground black pepper
- salt to taste
- 1¼ teaspoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- ¾ cup malt vinegar
- ¾ cup olive oil
- 2 cups vegetable oil
- 1 drop ketchup
- 1/3 cup olive oil
- 3 tablespoons minced garlic
- 1 (#10) can tomatoes (13 cups)
- 1 teaspoon chicken broth concentrate
- red pepper flakes
- 1 stem fresh basil, leaves chopped small
Instructions
DCC TOMATO LOVER’S PASTA SALAD
Serves 8
Cook and cool pasta. Combine all ingredients, incorporating dressings well. Salad is best if held refrigerated overnight.
DCC RED WINE VINAIGRETTE
Makes 4 cups
In a mixer bowl, place garlic, anchovies, basil, oregano, pepper, salt, Worcestershire and mustard; mix with wire whisk attachment or hand whisk. While still mixing, drizzle in vinegar. Then drizzle in oils and mix until thickened and emulsified.
DCC TOMATO SAUCE (MARINARA)
On medium heat, sauté garlic briey in olive oil. Add tomatoes, chicken concentrate and red pepper and simmer for 20 minutes. Turn off heat and blend with immersion blender. As sauce is cooling, stir in chopped basil and basil stem. Cool and refrigerate until use.
