Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cannellini and Pasta Salad with Grilled Tomatoes and Olives
Cannellini and Pasta Salad with Grilled Tomatoes and Olives
(Insalata di Pasta e Cannellini con Pomodori Grigliati e Olive)
1 and 1/2 tablespoons extra-virgin olive oil
1 lb plum tomatoes, halved lengthwise

1 and 1/2 cups small elbow macaroni (about 6 ounces)
3 tablespoons red wine vinegar
6 tablespoons chopped fresh basil
1 garlic clove, minced
One 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup chopped red onion
1/4 cup chopped pitted Kalamata olives or other brine-cured olives
1/3 cup chopped fresh Italian parsley
Prepare barbecue (medium-high heat).

Drizzle 1/2 tablespoon olive oil over cut side of tomatoes; sprinkle with salt and pepper.

Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute.


Cut tomatoes into 1-inch pieces.

Cook macaroni in large saucepan of boiling salted water until 'al dente', stirring occasionally.

Drain well.

Transfer macaroni to large bowl; cool.

Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic.

Season with salt and pepper.

Transfer salad to large platter.

Mix beans, onion, olives, parsley, remaining 1 tablespoon olive oil, and 1 tablespoon vinegar in medium bowl.

Season with salt and pepper.

Spoon bean salad over center of macaroni salad and serve. 4 main-course servings.
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