Secret Ingredient Pasta Salad

Serves 6

prepBring a large pot of salted water to a boil
12–16 oz / 340–450 g pasta (rigatoni)	Cook pasta al dente, drain & oil		Combine pasta & tomatoes with onions, season	Drizzle oil, toss, rest 10 min, toss again	Top with cheese & serve
Kosher salt
Freshly ground pepper
Olive oil for pasta
½ red onion, sliced	Pickle onion with vinegar & seasoning
2 tablespoons / 30 ml red wine vinegar
¼ cup / 60 ml olive oil	Cook garlic in oil until tender, 3–4 min	Add spice, tomatoes; cook until burst, 5–8 min
4 garlic cloves, thinly sliced
Crushed chili flake, harissa paste, or hot sauce to taste
1 pound / 450 g fresh tomatoes, quartered
½ cup / 75 g sun-dried tomatoes, chopped
Salt and pepper to taste
Olive oil for drizzling
Coarsely grated pecorino or parmesan cheese

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