Ingredients
- 1 lb Anna Fusilli Corti Col Buco
- 1 Sourdough Loaf, cut into pieces
- 1 clove Garlic, minced
- 1 tsp Cento Italian Seasoning
- 1 head Romaine Lettuce Leaves, chopped
- 1/4 cup Greek Yogurt
- 2 tbsp Mayonnaise
- 2 tsp Dijon Mustard
- 2 tsp Cento Anchovy Paste in a Tube
- 3 fillets Cento Flat Fillets of Anchovies, finely minced
- 2 tbsp Cento Red Wine Vinegar
- Juice of 1 Lemon
- 1/4 cup Parmesan Cheese, grated
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 375°F. On a baking sheet, spread bread pieces and coat with olive oil, Italian seasoning, salt, and black pepper. Bake for 10âu20acu201c12 minutes until golden and crisp. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside to cool slightly. In a medium bowl, whisk together garlic, Greek yogurt, Dijon mustard, anchovy paste, red wine vinegar, Parmesan, and olive oil until smooth and creamy. Season with salt and black pepper to taste. In a large serving bowl, combine the pasta with chopped romaine. Pour the dressing over and toss until evenly coated. Sprinkle with lemon juice and chopped anchovies. Top with extra Parmesan and the homemade croutons before serving. Serves 4-6.
