Lovely in Spring and Summer. The salsa is just delicious with the mixture of fresh ingredients and herbs. The only ingredient you cook is the pasta! Serve it warm.
INGREDIENTS:
4 large ripe tomatoes
1 tsp sea salt
2 Tbsp small capers
15 basil leaves, finely chopped
a handful of Italian parsley, roughly chopped
350g orecchiette (or any other small pasta)
3/4 cup (75g) finely grated parmesan cheese
2 handfuls of baby rocket or rocket and baby spinach leaves
1/4 cup pitted kalamata olives, roughly chopped (or any other olives)
6 anchovy fillets, chopped (optional)
3 Tbsp extra virgin olive oil
METHOD
Chop the tomatoes and put them in a bowl with the sea salt, capers, basil, parsley, olives and anchovies (if using).
Stir gently to coat all the tomato, season with freshly ground pepper, and set aside.
1 tsp sea salt
2 Tbsp small capers
15 basil leaves, finely chopped
a handful of Italian parsley, roughly chopped
350g orecchiette (or any other small pasta)
3/4 cup (75g) finely grated parmesan cheese
2 handfuls of baby rocket or rocket and baby spinach leaves
1/4 cup pitted kalamata olives, roughly chopped (or any other olives)
6 anchovy fillets, chopped (optional)
3 Tbsp extra virgin olive oil
METHOD
Chop the tomatoes and put them in a bowl with the sea salt, capers, basil, parsley, olives and anchovies (if using).
Stir gently to coat all the tomato, season with freshly ground pepper, and set aside.
Bring a pot of salted water to the boil, add the pasta and cook until al dente.
Drain and return to the warm pot. Add the olive oil and stir a few times.
Put the rocket in a serving plate. Add the pasta.
Put the rocket in a serving plate. Add the pasta.
Pour the tomato mixture on top.
Sprinkle with the parmesan cheese.
Stir gently.
Serve immediately.
Serves 4
Serves 4
One of the most tasty pasta dishes I have eaten. And it's so easy to make. You can use other types of pasta if you wish. Small pasta suits better for this recipe. |
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