COLD PASTA WITH SPICY ROASTED TOMATO VINAIGRETTE
Provided by Molly O'Neill
Categories lunch, weekday, pastas, salads and dressings, side dish
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes. Set aside until cool. Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil. Turn off the heat, add the rosemary and steep for 1 minute. Strain and cool in the refrigerator.
- Place a large sieve above a glass or ceramic bowl. Peel, seed and core all of the tomatoes over the sieve. Coarsely chop 6 of the tomatoes and set them aside. Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible. Discard pulp and seeds.
- Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl. Smash into a paste. Set aside. Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl. Whisk in the olive oil. Add the salt and pepper. Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano. Toss to combine. Season to taste with salt and pepper.
- Cook the pasta in boiling water until tender. Drain. Add it to the vinaigrette and toss. Refrigerate until chilled.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 526 milligrams, Sugar 9 grams
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