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“Olivada is an Italian Green olive spread, it adds zesty flavor and color to this dish. Recipe by Rick Rodgers, I found this delightful salad at Bon Appetit. The sauce can be made and kept in the refrigerator for 3 days.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. With machine running, add garlic clove to processor, add 1 cup chopped olives, capers, vinegar, anchovy paste, mustard and crushed red pepper. Using 6 on/off turns, process to chop coarsely; With machine running, gradally add 1/2 cup olive oil, forming coarse puree, transfer to bowl, stir in remaining 1 cup olives, season with salt and pepper. This can be done ahead 3 days, cover and refrigerate).
  2. Cook pasta per package directions, drain; trasnfer to a large bowl, drizzle 1 T. olive oil over pasta, cool, add Olivida (olive mixture), halved tomatoes, mozarella balls and oregano, toss to coat; season with salt and pepper.
  3. Serve topped with Parmigiano cheese if desired.

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