PASTA FREDDA WITH CHERRY TOMATOES, ANCHOVIES AND HERBS

Pasta Fredda with Cherry Tomatoes, Anchovies and Herbs image

Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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Ingredients

1 small red onion, finely diced, about 1/2 cup
Salt and pepper
4 anchovy fillets, rinsed and chopped, about 1 tablespoon
2 garlic cloves, sliced
Pinch of crushed red pepper
2 tablespoons red wine vinegar
4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
1 teaspoon chopped fresh summer savory or marjoram
1 1/2 pounds cherry tomatoes, in halves or quarters
1 pound dry pasta, such as spaghetti or linguine
Handful of torn basil leaves

Steps:

Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 515 milligrams, Sugar 6 grams