Poor sun dried tomatoes... they've been around for.. hundreds? thousands of years, minding their own business, preserving one of the best vegetables.. then in the 90's they got 'popular' to the point, eventually, of disgust. I make a wonderful focaccia with sun dried tomatoes... so glad you're celebrating this 'secret'!!!!!
I know I will love this as this is how I make pizza: cook down cherry/grape tomatoes with garlic slivers, Calabrian chiles, olive oil, and salt, maybe anchovies, Then top with burrata and small fresh basil leaves. Next time will add the sun-dried tomatoes.
Another great recipe Alison. We are reviewing your cookbook, Nothing Fancy, in June. So far, everyone loves your simple and delicious approach to cooking.
Oh yum, I’ll make this tomorrow - I have all the ingredients in my kitchen already! (I love sundried tomatoes especially at the start of summer when I want to use tomatoes but the British ones aren’t in supermarkets yet)
I made this and we happened to have leftover fennel salami from a charcuterie board the other day and uh oh maybe it accidentally fell in. I regret nothing.
it’s like she heard me disparaging sun dried tomatoes literally ten minutes before this was posted…
Love this recipe. What're your thoughts on swapping the pickled onion for pepperoncini, and just topping everything off with a little bit of vinegar?
“look at me, i’m a caper” 😀
Poor sun dried tomatoes... they've been around for.. hundreds? thousands of years, minding their own business, preserving one of the best vegetables.. then in the 90's they got 'popular' to the point, eventually, of disgust. I make a wonderful focaccia with sun dried tomatoes... so glad you're celebrating this 'secret'!!!!!
Respect to this recipe and your preemptive strike against pasta salad dogma. I just made this and can confirm it is indeed *delicious.* Thank you!
Quick note, the capers are omitted from the recipe instructions!
I know I will love this as this is how I make pizza: cook down cherry/grape tomatoes with garlic slivers, Calabrian chiles, olive oil, and salt, maybe anchovies, Then top with burrata and small fresh basil leaves. Next time will add the sun-dried tomatoes.
Okay but maybe feta for cheese? Yes?
Why I Love you Alison! Descriptions, verbiage, fun, twists on ages old recipes, hmm
Keep on rocking! And PS if you venture further North of NYC in the Hudson Valley,
Visit me and friends in Chatham, NY🌺
Sue Tanner
You are a delight and I can't wait to make this. I, too, am a caper.
I didn't realize people have such strong opinions on pasta salad!! Excited to try this. Maybe sans capers. I guess I have strong opinions on capers.
Another great recipe Alison. We are reviewing your cookbook, Nothing Fancy, in June. So far, everyone loves your simple and delicious approach to cooking.
I made this version of pasta salad I have never heard of before and it was a family hit!
Oh yum, I’ll make this tomorrow - I have all the ingredients in my kitchen already! (I love sundried tomatoes especially at the start of summer when I want to use tomatoes but the British ones aren’t in supermarkets yet)
Glad you said "cold red wine." which tastes good to me. Fun summer recipe!
We made a batch of this yesterday, and ate it all so quickly that we’re currently making a second batch. This pasta salad is SO good!
I made this and we happened to have leftover fennel salami from a charcuterie board the other day and uh oh maybe it accidentally fell in. I regret nothing.