FRESH COCKTAIL TOMATO AND OLIVE PASTA
For those particularly balmy evenings, this recipe is perfectly simple and tasty.
- 300g cocktail tomatoes
- 100g black pitted olives
- 1 clove of elephant garlic
- 1 Tbsp red wine vinegar
- 1 basil bunch
- 10 Tbsp olive oil
- 400g linguine pasta
- ground pepper
Cut cocktail tomatoes into halves. Roughly chop the olives into relatively large chunks. Peel and crush garlic.
In a large bowl, gently massage the tomatoes with your hands. Add the olives, garlic and red wine vinegar, and then stir to mix.
Roughly chop basil leaves and add to bowl along with olive oil and 1 tsp salt and 1 tsp ground pepper. Mix together and let it rest for about 10 minutes.
Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain, and then toss with the tomato mix.
Add salt and pepper to taste. Enjoy immediately.
– Bushrah, one of those who harvest
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