Italian
Summer Cold Pasta
by Chef in Camicia · 306K subscribers on YouTube
A refreshing cold pasta with cherry tomatoes, grilled mackerel, mozzarella, basil, and mint, marinated for hours to intensify flavors.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- Datterini Cherry TomatoesAbout 20, or enough for 2 servings
- Filetti di Sgombro Grigliato in Olio d'Oliva1-2 tins, depending on size
- Garlic2-3 cloves, to taste
- 6 pcsBasilFresh leaves
- 2 pcsMintFresh leaves
- Black PepperTo taste
- Olive OilExtra virgin, for cooking and dressing
- SaltTo taste
- FarfalleOr other short pasta, enough for 2
- MozzarellaFresh mozzarella, cut into cubes
- Grana PadanoFor shaving on top
Method
- Scald the cherry tomatoes in a hot pan with a little olive oil for 15-20 seconds, cut side down, until slightly softened.
- Transfer the tomatoes to a bowl.
- Flake the grilled mackerel fillets directly into the bowl with the tomatoes.
- Add halved garlic cloves, basil leaves (about 6), mint leaves (about 2), black pepper, olive oil, and a pinch of salt.
- Lightly crush the tomatoes and mix everything together. Cover and refrigerate for at least 2 hours (overnight is best).
- Cook the farfalle pasta al dente (reduce cooking time by a few minutes from package instructions, e.g., 10 minutes instead of 14).
- Drain the pasta and spread it on a wide tray to cool, tossing with a teaspoon of olive oil to prevent sticking.
- Combine the cooled pasta with the marinated sauce and mix well.
- Add cubed mozzarella and gently incorporate.
- Serve with thin shavings of Grana Padano on top.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
