This week?s column and video are all about a dish that may or may not be a pasta salad (no judgments please). One of the best things about it is that the dish gets better as it sits, absorbing all the good flavors from the anchovy-garlic-chile oil that dresses it.
Its other great attribute is adaptability. Don?t like or don?t want to eat anchovies? Leave them out, and double the capers. Are you a caper-hater? Substitute olives. Hate chile? Leave it out.
Any short, fat pasta shape will work as well as the penne, and if you want to make this more fiber-filled, it even works with whole-wheat or farro pastas.
Whatever you make it with, enjoy this non-pasta salad and don?t be afraid to make it your own.
Source: http://dinersjournal.blogs.nytimes.com/2012/10/12/make-this-pasta-salad-your-own/
rob gronkowski kim richards robert hegyes mary louise parker mary louise parker cher morgellons
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