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See Also: Pasta
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1 pound Orecchiette pasta
Bring water to boil in a 6-8 quart pasta cooker. When rapidly boiling, add about 1 tablespoon sea salt and a drizzle of olive oil. Bring back to the boil. When boiling again, add the pasta and bring back to a boil, and then start timing, using the suggested time on the package of pasta. When done, lift the pasta basket and let it drain back into the pot of water. Dump the pasta into a beautiful bowl, and toss in the remaining ingredients. Garnish and serve. Also good cold.
Recipe created 1997-03-07.