Classic Tuscan Pasta Salad

1 lb pasta
½ cup plus 1 Tbsp virgin olive oil
1 cup basil leaves
½ cup flat leaf parsley leaves
2 garlic cloves, halved
2 Tsp coarsely chopped thyme
2 Tsp coarsely chopped marjoram
Sea salt
1 ½ lbs cherry tomatoes, quartered
1/3 cup black olives, pitted and coarsely chopped
1 cup coarsely grated Pecorino Romano cheese (3 oz)
Freshly ground black pepper
1. Cook the pasta until al dente. Drain and toss with 1 Tbsp olive oil. Cool to room temperature.
2. In a blender, puree basil, parsley, garlic, thyme and marjoram with the remaining cup olive oil. Season with salt.
3. In a large bowl, toss pasta with herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add Pecorino, season with pepper and toss well.

Wine Suggestion: Cellar White
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