This Mediterranean-inspired pasta salad is a deliciously refreshing prelude to a rich, decadent meal.
Serves 12 to 15 Prep Time 30 minutes Cooking Time 15 minutes
3/4 kilo fresh plum tomatoes, peeled, seeded, and chopped
1/3 cup coarsely chopped basil leaves
3 tablespoons red wine vinegar
10 black olives, cut into rounds
12 green olives, cut into rounds
2/3 cup canned artichoke hearts (from a 240-gram can), quartered
1/2 cup red bell pepper, cut into thin strips
1 (56-gram) can anchovies, mashed into a paste
450 grams angel hair or capellini pasta, cooked according to package directions and drained well
1/2 cup extra virgin olive oil
1 Combine tomatoes, basil, red wine vinegar, black and green olives, artichoke hearts, and red bell pepper. Marinate for an hour. Add anchovies and mix well.
2 In a bowl, place pasta and add enough oil to coat. Toss in tomato mixture. Let stand for 5 minutes before serving.
Make-ahead tip Prepare the tomato mixture up to 1 day in advance. Store in the refrigerator.
Photography by At Maculangan | Recipe by Jun Jun de Guzman | Prop Styling by Rachelle Santos | Props from Rustan's Department Store
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