FRESH TOMATO AND ROCKET PASTA

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.

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. 

Pour the tomato mixture on top.

Sprinkle with the parmesan cheese.

Stir gently.

Serve immediately.

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.