{"id":6188,"date":"2019-09-06T16:07:13","date_gmt":"2019-09-06T14:07:13","guid":{"rendered":"https:\/\/callipo.com\/?p=6188"},"modified":"2022-07-20T11:20:41","modified_gmt":"2022-07-20T09:20:41","slug":"pasta-salad-with-baby-tomatoes-and-ventresca","status":"publish","type":"post","link":"https:\/\/callipo.com\/en\/recipes\/pasta-salad-with-baby-tomatoes-and-ventresca\/","title":{"rendered":"Pasta salad with baby tomatoes and ventresca"},"content":{"rendered":"
[vc_row margin_top=”60px” anchor=”ricetta-descrizione”][vc_column width=”2\/3″][vc_custom_heading text=”Preparation” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][vc_column_text]Boil pasta in salted water, drain \u201cal dente\u201d and end cooking under cold water.<\/p>\n
Cut tomatoes in slices, place them in a bowl, add olives, pepper, salt and amalgamate, then finish with ventresca. Add pasta and flavor with minced parsley and grated lemon zest.<\/p>\n
Add extra ventresca and decorate with some parsley. Put pasta in the fridge until serving.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_custom_heading text=”Ingredients (serves 4)” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
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\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>300 g penne rigate pasta<\/span><\/div><\/li>
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\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>2 glass jars of g 200 Callipo Ventresca Tuna Fillets in Olive Oil<\/strong><\/span><\/div><\/li>
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\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>250 g mixed colored tomatoes<\/span><\/div><\/li>
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\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>2 spoonful of taggiasche olives<\/span><\/div><\/li>
![](\"https:\/\/i.ytimg.com\/vi\/oeZqO9AF-Rg\/maxresdefault.jpg\"\/)
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