Cold Pasta Recipes

The key to this simple pasta is the freshness and high quality of the ingredients: the mozzarella has to be of the freshest kind, the one you buy in its liquid (if possible from buffalo milk), the basil must be just picked and the tomatoes at their best.

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Ingredients for four people:

1 cup of cherry tomatoes

2 cloves of garlic

fresh basil

1 big, fresh mozzarella

crushed chile pepper

your best extra virgin olive oil

400 grams of your favorite pasta

Chop the tomatoes, mozzarella, basil and garlic and mix everything in a big bowl.

Cook the pasta “al dente” (never overcook it, follow the cooking instructions on the package), cool it under running water and add it to the bowl with the other ingredients.

Add the chile pepper and the best olive oil you can find.

Enjoy with your friends and a cool glass of white wine after a busy day at the beach.

Lemon Pasta Recipes

The first lemon pasta recipe is traditionally cooked by fishermen at sea so is extremely simple but tasty and also suitable as a cold pasta salad recipe.

This easy pasta recipe was given to me by our friend Mirco, a diligent researcher of traditional Italian food. It is his favorite recipe when he is hungry and short of time.

For 4 people:

450 gr. (1 pound) of your favorite pasta

1 LEMON

2 spoons of pickled CAPER buds

200 gr.(7 ounces) of canned TUNA FISH

OLIVE OIL

Wash the lemon and peel half of its skin, avoiding the white inner layer that is bitter. Cut the lemon zest in the smallest pieces you can achieve.

Cut the caper buds and mix them with the lemon peel and tuna in a large bowl. Add olive oil to make the mix smooth.

Cook the pasta al dente and add it to the bowl. Serve it hot or cold.

Lemon Pasta Recipe #2

Here is another fresh, summer recipe for pasta with lemon.

450 gr. (1 pound) FARFALLE (bow tie pasta)

1 LEMON

1 ONION

PARSLEY

extra virgin OLIVE OIL

freshly ground PEPPER

SALT

Cut the onion in tiny pieces, and mix it in a big bowl with olive oil, lemon juice, salt and pepper.

Cook the farfalle well al dente, add a little olive oil, mix with a wooden spoon and let them cool.

Pour the farfalle in the bowl and mix them with the sauce. Sprinkle with the finely cut parsley and serve them decorated with lemon slices.

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