Ingredients: 1 lb Acini De Pepe Pasta 1 bunch Basil, chiffonade 6 ounces Kalamata Olives pitted and chopped 5 Oz Feta Cheese, fresh or already chopped 1 pint Cherry Tomatoes quartered 1/4 cup Olive Oil ¼ cup Parmeseano Reggiano cheese, grated fine Salt and Pepper to taste 1 whole pineapple 2 Tbsp brown sugar 1 Tbsp butter
In a large pot bring water to a rolling boil then add a palm-full of salt, add pasta and cook as directed on package, shy 1-2 minutes or until Al Dente. Drain and let cool.
While pasta is cooling, get together the following in a separate large bowl; add olive oil, tomatoes, basil, feta cheese, kalamata olives, and toss ensuring an even coating on everything. If using, add fresh ground pepper and or salt. After the pasta has cooled, add pasta to the above mixture and combine until well mixed. Chill in the refrigerator for at least 2 hours or you can eat as is if hungry!
When serving, make sure to toss one more time as olive oil will settle on bottom, and garnish with additional basil and Parmeseano Reggiano cheese on top.
Remove peel from outside of pineapple and keep whole. Slice in whole round slices as shown. Take 4 rounds and place in sauté pan with ½ of butter. Top with ¼ of the brown sugar on each round, when pineapple begins to soften and brown flip over and add another ¼ of brown sugar. Continue to cook until bubbly and browned and caramelized. Continue with remaining pineapple slices.
Serve under the Summer Pearly Salad.
Pineapple, tomato, Kalamata olives
Acini De Pepe Pasta, after cooking
Pineapple in saute pan
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