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TOMATO AND BASIL PASTA SALAD

July 16, 2014

Not using supermarkets really makes you appreciate fruit and vegetables when they are in their true season. At the moment the tomatoes are really fresh and tasty and today I ended up with rather more than I had planned for. I always try not to waste anything so I decided we would use some of them tonight as the main ingredient for a pasta salad. I actually used four different types – three fresh and some sun dried ones for extra flavour but this would be just as nice (and easy) with one variety.

INGREDIENTS

8 oz dried pasta
Sea salt
Olive oil
1 pound ripe tomatoes, medium-diced
1/2 cup pitted olives (green or black)
8 small cornichons (chopped)
6 sun-dried tomatoes in oil, drained and chopped
2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
1 tsp crushed garlic
1 tsp fine sea salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
10 basil chopped leaves

METHOD

1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.

Lovely tomatoes

Lovely tomatoes

2. Place the pasta in a bowl and add the tomatoes, olives, cornichons and chopped sun-dried tomatoes.

Olives and cornichons

Olives and cornichons

3. In a bowl whisk together the oil, garlic, vinegar, salt and pepper.

4. Pour the dressing over the pasta and stir gently.

5. Add the basil and Parmesan. Finish with a few peels of Parmesan.

Tomato and basil pasta salad

Tomato and basil pasta salad

Quick and easy and a great way to use up a glut of tomatoes and some of the basil growing in the garden.

Home grown basil

Home grown basil

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