Cooked - Secret Ingredient Pasta Salad - New Recipe

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Home Pricing Community My Recipes

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Secret Ingredient Pasta Salad

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6.0

12 – 16 ounces of pasta (rigatoni recommended)

Kosher salt

Freshly ground pepper

¼ cup olive oil, plus more

4 garlic cloves, thinly sliced

Crushed chili flake or hot sauce (to taste)

1 pound tomatoes (quarter them, smaller ones on the vine preferred)

½ cup sun-dried tomatoes (chopped or sliced)

2 tablespoons red wine vinegar

½ red onion, sliced (not too thin)

Coarsely grated pecorino or parmesan cheese

Beer or very cold, light red wine (for serving)

Cook pasta in a large pot of salted boiling water until just al dente; drain and drizzle with a little olive oil to prevent noodles from sticking.
Meanwhile, combine onion and vinegar in a large bowl and season with salt and pepper; let sit while everything else cooks.
Heat ¼ cup olive oil in a large skillet over medium heat.
Add garlic and season with salt and pepper; cook, swirling the skillet occasionally until the garlic is tender and just starting to brown, about 3 to 4 minutes.
Add your spicy ingredient of choice, then add the fresh and sun-dried tomatoes and season with salt and pepper.
Cook, tossing occasionally until the fresh tomatoes are just burst and juicy, about 5 to 8 minutes.
Add the pasta and tomato mixture to the bowl with the onions.
Drizzle with a bit more olive oil and season again with salt, pepper, and your spicy ingredient if desired.
Toss until every piece of pasta is evenly coated.
Let it sit for 10 minutes and toss it again.
Serve topped with lots of cheese and enjoy with something cold and effervescent.

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