Tomato and olive pasta recipe
This tomato and olive pasta recipe is packed full of fresh flavours from the herbs, garlic, tomatoes and olives. Perfect for alfresco dining with hopefully a little left over for lunch the next day. I used Conchiglie pasta in my recipe which is shell shaped. Experiment with alternative shapes, but try and locate smaller pasta which work well with the rest of the ingredients.
You will need…
300g Conchiglie pasta
2 garlic cloves, crushed
500g ripe red and yellow tomatoes, chopped
1 handful pitted olives, chopped
1 handful flat leaf parsley, roughly chopped
1 handful fresh basil leaves, shredded
½ cucumber, chopped
1 small red chilli deseeded and chopped finely
3 tbsp white wine vinegar
7 tbsp olive oil
Salt and pepper
Serves 6 to 8
We’re forever on the look out for fun cooks utensils – this is my fave ever chopping board The King by Joseph Joseph, but I think I have at least four from their collection.
Here’s what to do…
- Place the pasta in a pan of salted boiling water and cook for about 10 minutes until just cooked (al dente). Drain and run under cold water to cool.
- Place the tomatoes, olives, cucumber, chilli and herbs in a bowl and mix. Add the pasta and mix.
- Mix the vinegar, oil and garlic in a bowl and season. Add to the pasta dish and serve.
Tips…
Try using different shaped pasta
You can always substitute the cucumber with a green pepper.
Prepare ahead to the end of stage 2. Add dressing when ready to serve.
I tend to serve pasta up in classic white bowls – there’s something super authentic about the Italian vibe it oozes – this one is from The White Company Artisan stoneware collection.
Here’s hoping you manage to dodge the inevitable Bank Holiday showers in Blighty and you have a great weekend!
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