We recently went into Etto Pastificio and gathered up all the gear to build a terrific pasta salad! We’ve been talking to Brian, owner of Etto, for a while now about his theory and approach on Etto. He’s set it up so that it’s a one-stop shop for throwing together an amazing, authentic Italian-inspired meal. Start with one of their amazing house-made pastas and go from there. They have all the trimmings, sauces, toppings, and even seasonal fresh produce to compliment your dish. Oh, and be sure to grab a bottle of Giornata wine or two go pair with your delicious creation!
Here’s what we went for and it was amazing! Thank you to Nassa, for helping us find all the right items and just being a really cool guy! Also, thank you, Brian, for bringing us an awesome foodie destination!
- 1 bag of Etto pasta (pick a shape, any shape!), cook per directions and strain. Set aside
- 1 pkg Alle-Pia Sausage, sauteed and sliced thin
- 1 pkg Castelvetrano Olives, chopped
- 1/2 jar capers in salt
- 1 jar San Giuliano’s artichoke hearts in oil (save the oil for later), sliced
- 1-2 pkgs Sono Toscano Bufalo Mozzarella (we like a lot of cheese!), cut into cubes
- 1/2 bunch fresh basil, chopped
- 3 large fresh tomatoes, or a pkg of cherry tomatoes, chopped up
- 2-4 cloves garlic, chopped
Toss all of the ingredients together in a large bowl. I used the oil from the artichoke hearts as the dressing, as well as a little splash in the pasta water before cooking. With the capers in salt, it ended up not needing much more salt, but I did add a bunch of freshly ground pepper. Chill before serving.
This was an amazingly refreshing, tasty pasta salad. With leftovers, we got to revisit it the next day and it was even better! Enjoy.