When thinking about Italy, one of the first things that comes to mind is a delicious, authentic dish of pasta.
Like a white dress (because next to pasta, fashion is the second thing that comes to mind when thinking of Italy) pasta can be reinvented and painted with any kind of sauce or vegetables you want: tomato, pesto, mushroom, egg and guanciale, seafood and so much more. Served hot and al dente or fredda (cold), the result will be always a tasty and well balanced dish.
It is well known that the origin of pasta is Southern Italy where, even now, family businesses work to carry forward their product nationally and internationally.
Since 1890, Divella has produced high quality durum wheat: a history that began when Francesco Divella made his first mill for grinding grain in Rutigliano, a small agricultural town near Bari. Over the years, the hard work of many generations has paid off, and the company has continued to expand into international markets. Now in its fourth generation, Divella continues to emphasize the importance of tradition in making a quality product.
“As one of the most recognized pasta brands in Italy, Divella has been consolidating its position all over the world by offering constant value to the family who eats pasta on a daily basis as well as on special occasions,” says Divella Export Manager Marcello Valentini.
As the summer heats up, this recipe for pasta fredda or cold pasta salad is a refreshing summer dish made with authentic and affordable Divella pasta.
1 Box of Orecchiette Divella
4 Mozzarella ovoline.
4 Roma tomatoes. You can also use cherry tomatoes.
1 bunch of fresh basil
Salt, coarse and fine
Extra virgin olive oil
- Place a large pot of water on the stove and wait for it to come to a rolling boil.
- Cut your tomatoes and mozzarella into 1/2 – 1 in. cubes and place them in a large serving bowl.
- Chop your basil (previously washed) into small pieces and add it to the tomatoes and mozzarella.
- Add salt, black pepper and olive oil liberally, and stir. Look to see that your ingredients are coated in oil, and taste for the right degree of saltiness.
- When the water boils, add the pasta and let cook according to the time specified. Taste on occasion, and once the pasta reaches al dente, cook another 1-2 minutes.
- Drain the pasta into a colander and rinse under cold water for a minute or two.
- Strain the pasta well, and add it to the serving bowl with the tomato and mozzarella mixture. Stir carefully, and let sit for a few minutes before serving.
This dish can be made ahead of time for your Sunday brunch and left in the refrigerator to chill.