July was extremely hot, at least by our standards. Anything meal requiring the oven, not an option. We even minimized using the stove top.
After one too many salads I wanted ravioli. A ravioli salad seemed to be a reasonable compromise. The recipe I found almost worked for us. Then Costco offered us colorful Sacchettini.
Start making this early in the day. The tomatoes need at least 2 hours to marinate.
Serves two main dish meals.
Ingredients
- 1/4 tsp black pepper
- 1/4 tsp ancho powder
- 1 TBSP dried basil
- 1/2 cup parsley, minced
- 2 green onions, chopped
- 1 cup grape tomatoes, halved
- 2 TBSP extra virgin olive oil
- 3 cloves garlic, minced
- 8 ounces Sacchettini
- 7 ounces marinated quartered artichoke hearts
- 3 ounces Kalamata olives, pitted
- Parmesan cheese
Procedure
- Chill the artichoke hearts and olives in the refrigerator.
- In a large bowl mix the black pepper, ancho powder, dried basil, minced parsley, chopped green onions, halved tomatoes, olive oil, and garlic.
- Allow tomato mixture to rest for 2 to 4 hours at room temperature.
- A few minutes before meal time make the pasta. To minimize heat in the kitchen, I microwaved the Sacchettini in ~32 ounces of water for 8 minutes.
- Drain and add the artichoke hearts and olives to the tomatoes.
- Drain and fold the pasta into the mixture.
- Serve and garnish with Parmesan cheese.