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Servings: 6
Ingredients:
4-5 liters water
2-3 teaspoons vegetable broth granules
500 grams penne pasta noodles
500 grams cherry tomatoes
250 grams mozzarella cheese
6 slices mortadella* or bologna
1 medium onion
2-3 cloves garlic
1 bundle parsley
1 bundle basil
8 tablesp. white wine vinegar
Salt & white pepper
1-2 teaspoons sugar
4-6 tablespoons olive oil
100 grams black olives
Instructions:
In a pot, bring 4 to 5 liters of water to a boil. Add in the vegetable broth and the noodles. Cook for 10 minutes or until done. Strain the noodles, but keep about 1/8 liter of the broth.
Wash the tomatoes and slice them. Cube the mozzarella cheese. Roll up the bologna and cut into thin slices. Peel and finely shop the onion and the garlic. Wash the herbs, pat dry and then finely chop them.
Mix together the vinegar, 6-8 tbsp of the leftover broth, onion, garlic, herbs, salt, pepper, and sugar. Whisk in the oil. Add in the pasta, meat, tomatoes, cheese, and olives and coat well. Cover and chill for at least 1 hour before serving. If needed add more salt, pepper, or broth.
Tip: Serve with a chilled white wine.
* Mortadella is an Italian cured sausage, resembling bologna in size and appearance. It is made of pork that is first ground and then mashed into a paste, and may get its name from the Roman word for ‘mortar’. A mortar and pestle were once commonly used to crush meats, fruits and grain. In addition to pork meat, mortadella is studded with pork fat and spiced with pepper. Mortadella was and is still most frequently produced in Bologna, Italy. An estimated 160,000 tons are consumed in Italy each year.
