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Clean first 3 cloves of garlic and finely chop them, then placing them in a bowl, cover with a plate, with all the oil and leave for about 1 hour until the soaking of the garlic in oil has changed the oil's taste; meanwhile, cook the hard boiled six eggs by placing them in a pan filled with cold water, bring the water to a boil, boil the eggs for seven minutes, starting to count time when the water started to boil. Cool the eggs under running cold water, peel and rinse them. Coarsely cut five eggs while we slice the sixth egg into thin quarter inch slices. We will use the thin egg slices to decorate the serving salad bowl.
Pour in a blender the five sliced hard boiled eggs, the anchovies, a tablespoon of mustard, lemon juice, a pinch of salt and pepper and blend at low speed, gradually adding most of the garlic flavored oil to the sauce. Pulse until you get a smooth sauce.
Boil in salted water half the penne pasta, drain and place in a large bowl, season with hot sauce by adding prepared - if it were necessary - still a bit of oil residue and pitted olives, the capers and the washed and prepared the peppers, dried, opened lenghtwise, stem and seeds discarded and cut into small pieces, stir thoroughly, sprinkle with the chopped parsley and thin lemon peels, garnish with egg slices. Reserve in the refrigerator for about 2 hours before serving.
Accompany this pasta salad with a nice white wine from Campania...