Summer Pasta Salad

Where Summer Lingers, Unhurried

There is a particular kind of cooking that belongs to summer — not rushed, not precious, but generous and a little sun-warmed. A pasta salad made with care sits at that intersection: bright and grounded at once, asking almost nothing of you while quietly offering everything. The brininess tucked beneath the surface, the toasted crunch, the yielding bite of good pasta — it all comes together the way summer itself does, slowly and then all at once. This is the kind of dish you make once and find yourself returning to, all season long.

Ingredients

• 1 pound Alessi Short Cut Organic Pasta
• 3 tablespoons Alessi Extra Virgin Olive Oil, divided
• 1 tablespoon Alessi Garlic Puree
• 1 tablespoon anchovy paste
• 1/2 pounds broccoli florets
• 1/2 pounds grape tomatoes, halved
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/4 cups Alessi Pine Nuts or sliced almonds
• 1/2 cups Pecorino Romano Cheese, grated

Instructions

1. Cook the pasta according to package directions. Drain, toss with 1 tbsp. olive oil and keep warm.
2. In a sauté pan, saute garlic puree and anchovy paste in the remaining olive oil over medium heat for about 2 minutes.
3. Add the broccoli and tomatoes and cook for another 5 minutes.
4. Season with salt and pepper, to taste.
5. Add the broccoli and tomato mixture into the orecchiette and mix well.
6. Garnish with the pine nuts and grated cheese.