Updated: Dec 1, 2019
1 Bag West MI Creste de Gallo or other shape
1 Cup Canned tomatoes or puree
1/3 Cup Red wine vinegar
¼ Cup Oleavanti Olive Oil (or other extra virgin olive oil)
1 tsp. ea. Dry basil, oregano & thyme
To Taste Salt and fresh ground pepper
½ Cup ea. Olives, artichokes, sun dried tomato, etc.
¼ Cup ea. Fresh green onions, basil or preferred garnish
Cook the pasta until just a touch soft, then cool. In a blender combine the canned tomatoes, vinegar, olive oil, dry herbs, salt and fresh pepper. Blend until smooth. Rough chop the fresh and prepared vegetables. Mix all with cooled pasta and check salt and pepper levels. Keep refrigerated until ready to be served.