Have you ever had a Pizza Quattro Stagioni? It's like having four pizzas in one. Each quarter has different toppings and you end up quarreling with yourself which piece to have last.
A long time ago, we used to go to the lido every day of our summer holidays and in between water fights and hopscotch we munched on sour Haribos, puffed rice and more Coca Cola than was good for us. We always ended the day with a trip to the small Italian which was tucked away just at the entrance of our local lido. Big square Pizze Quattro Stagioni topped with salami, ham, pickled mushrooms, artichokes and olives as well as ridiculous amounts of gooey cheese are one of my fondest summer childhood memories.
It's been too hot for pizza lately (yes, would you ever have imagined me saying it's too hot ;)) so I used all my pizza topping ingredients and mixed them into a super delicious pasta salad. What a result you guys!! Sweet tomatoes, vinegary artichokes and loads of cheese - eaten on the balcony on a warm summer evening, is more than absolute heaven.
PS I used Casereccie pasta, because not only do they look super cute but the little curled pieces of pasta hold the dressing so well.
- 320-350g Casereccie or Trottole Pasta (cooked to instructions)
- 2 garlic cloves, crushed
- 4 sprigs of fresh oregano, finely chopped
- 7 sundried tomates, cut into strips
- 1/2 ring Italian paprika + garlic sausage (chorizo will do, too), cut into small squares
- 1/2 tin of pickled artichokes, drained and cut into bite size chunks
- 1 roast pepper, sliced (you can get these jarred from the supermarket)
- 1 chilli finely sliced
- 5tbsps extra virgin olive oil (you can use the oil from the sundried tomatoes)
- 4 tbsp balsamico
- a handful of cherry tomatoes, quartered
- salt and pepper to season
- grated Parmesan or pecorino to serve
- Drain the pasta and set aside 2 tablespoons of the cooking water.
- In a large bowl mix together all the ingredients except the Parmesan and season to taste.
- Ideally set aside and leave to cool down for about 30 minutes, so the pasta and ingredients can soak up the dressing.
- Serve with LOADS of grated Parmesan and a nice glass of vino bianco.