This afternoon, Matt and Rachael stopped by on their way to the Guggenheim, grocery bags in hand, and within ten minutes they’d created the above-pictured bowlful of delicious.
All you need: 2 cups assorted sliced olives, a bunch of ripped-up prosciutto, a cup or so of grated parmigiana, and pasta, obviously (we used farfalle). Toss everything together in a large bowl with a generous dose of fancy-pants olive oil and a few shakes of pepper (no added salt; the olives make it pretty salty already). You can also throw in some chopped marinated red peppers, if you like ’em.
Easy squared; done.
