Diane's Pasta Toss

The thing you need to know about pasta toss is this.  There is no real recipe, just suggestions.

Pasta Toss was created when I had a gazillion left overs.  Vegetables. olives, capers, pine nuts, sun dried tomato, salami, artichoke hearts, herbs, potatoes (yes potatoes and pasta together) etc.

I always use Angel Hair pasta because it's my personal favorite and also because it works well with all the various shapes of the added ingredients.  I always use "true" Extra Virgin Olive Oil. 

Sometimes I add a few dashes of authentic Balsamic of Modena (NOT wine vinegar). 

Sometimes I feel the need for spice, so I toss in chili flakes. 

Personally, I never add meat except cured meats or sausage I might have..... and I never make it with fish. Personal preference. rules.  

It's never the same thing twice.  

Sautee your veggies  in EVOO until al dente. After cooking your pasta al dente and draining thoroughly, "toss" in your veggies and then add in things like olives and pine nuts that do not have to be cooked.  Toss thoroughly together, adding olive oil as desired.  

If adding balsamic, do this on individual servings.  Same goes for fresh grated Italian cheese

The Pasta Toss above included:

Cherry tomatoes

Marinated Artichoke Hearts

Canned Corn

Mushrooms

Red Onion

Red & Green Bell Pepper

Olives

Capers

Chunks of Red Potato

Fresh Rosemary

S & P

Chili Flakes

Balsamic

No Cheese