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This is a recipe a friend's mother shared with me. She makes this in the summer time as a main dish or a side dish. It's both tasty and colorful. It calls for yellow peppers, but you can use red or green.


  • 1/2 lb pasta - A short pasta like penne, rigatoni or cavatappi
  • 8 ripe Roma tomatoes
  • 1 yellow pepper
  • 6 garlic cloves - chopped fine
  • 1/4 Ricotta salata cheese (available in Italian delis and some gourmet stores and supermarkets).
  • Olive oil
  • Salt and Pepper
  • Parsley


  • Slice tomatoes into slivers -- 4-8 slivers depending on the size of your tomatoes.
  • Slice the pepper into slivers and cut the slivers in half.
  • Put tomatoe and pepper slivers into a bowl and drizzle about 1/4 cup of olive oil over them.
  • Add the chopped garlic cloves and toss to mix.
  • Set aside to marinate at least 1/2 hour.
  • Cook pasta al dente.
  • Toss the tomatoe/pepper/garlic mixture together with the pasta.
  • Grate the ricotta salata cheese over the pasta. It will come apart in large chunks. This is fine.
  • Chop the pasley and toss with the pasta as well.
  • Add salt and pepper to taste.
  • Serve warm or cold.
  • This is another dish that gets better as it sits.

Categories: Pasta  Pasta  Picnic  Potluck  Salad 
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