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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Salt
- 1 lb Pasta, small tubes or possibly shells
- 3/4 c. Extra-virgin extra virgin olive oil
- 1 c. Cubed Mozzarella cheese
- 3/4 c. Black olives
- 2 med Tomatoes peeled, seeded,
- Â Â and diced
- 1 lrg Red onion diced
- 3 x Pickling cucumbers or possibly kirbies peeled, diced
- 2 bn Fresh oregano, leaves only minced
- 1/3 c. Red wine vinegar
- 3 dsh Warm sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Bring 1 gallon salted water to a rolling boil in a large stockpot. Add in 1 Tbsp. extra virgin olive oil, and pasta, and cook till al dente, about 6 to 8 min. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or possibly clean countertop to cold. When cold, transfer to a bowl, and toss with 1/4 c. extra-virgin extra virgin olive oil.
- Mix all other ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 1356 | |
| Calories from Fat 840 | 62% |
| Total Fat 94.44g | 118% |
| Saturated Fat 15.72g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 4245mg | 177% |
| Potassium 872mg | 25% |
| Total Carbs 107.22g | 29% |
| Dietary Fiber 15.4g | 51% |
| Sugars 8.01g | 5% |
| Protein 25.68g | 41% |
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