Black and White Pasta Salad

Having bought some tasty Italian White Anchovy Fillets and some fresh Kalamata olives, we decided to invent a new pasta salad. Since food bloggers and food stylists are concentrating on rainbow color presentations these days, we decided to do a black and white retro number. Here's the recipe we created and posted on our blog;

This recipe contains anchovies, pasta (penne), olives, garlic, cheese (feta), lemons, basil, lemons

2 Servings

Prep time:

Cook time:

Ingredients:

• 5 oz. white anchovy fillets packed in white wine and olive oil marinade
• 6 oz. dry Penne Rigate pasta
• 1/2 cup(s) Kalamata deli olives, cut in half diagonally
• 3 clove(s) large garlic cloves, minced
• 1/4 cup(s) crumbled feta cheese
• juice from 1 lemon
• basil leaves for garnish
• several lemon wedges for serving

Instructions:

• 1. Start the pasta boiling in salted and oiled water.
• 2. When finished cooking, rinse and drain.
• 3. The Penne Rigate takes 11 minutes to cook during which time you can accomplish the rest of the prep prior to combining.
• 4. Cut all but a few of the anchovy fillets into 3/4 inch lengths.
• 5. Leave a few whole for the top.
• 6. Do not discard any of the packing liquids as that will be the source of the oil and vinegar.
• 7. Mince the garlic and reserve with the rest until the pasta is cooked, rinsed and shaken dry.
• 8. When the pasta is ready, place in a medium bowl and add enough of the packing oil to coat it and stir thoroughly.
• 9. Add the remaining ingredients, combine and refrigerate for an hour or so to allow the flavors to mingle.