| Italian
Cold Pasta |
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Recipe Ingredients:
- 9
oz dried egg noodles
-
4 tbsp extra virgin olive
oil
-
3 garlic cloves, finely
chopped
-
1/4 - 1/3 cup roughly
chopped fresh parsley
-
25-30 pitted green olives,
sliced or roughly chopped
|
The
Jewish Cooking
the traditions, techniques,
ingredients, and recipes |
Serves Four
Cook's Tip: Because this dish
is so simple, always use the
best quality ingredients.
Cook the noodles in salad
boiling water as directed
on the packet, or until just
tender. Drain and rinse under
cold running water.
Tip the pasta into a bowl,
then add the olive oil, garlic,
parsley and olives and toss
together. Chill overnight
before serving.
Jewish Cooking: the traditions,
techniques, ingredients, and
recipes by Marlena Spieler |
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