INGREDIENTS:
-
1 Tub Cherry Tomatoes (fresh
from the vine is best but not essential)
-
Fresh Parmesan
Cheese
-
1 Bag wild Rocket
-
500g Penne Dried Pasta (NOT quick cook pasta)
-
Olives of your
choice (Pitted)
-
1-2 Garlic
Cloves (to suit your taste)
-
Extra Virgin
Olive Oil
-
Salt
DIRECTIONS:
Pour Yourself lf a large glass of wine ;)
Bring a large saucepan of salted water to the boil and
then throw in your Penne Pasta.
All Italian recipes work better if you cook the pasta ‘Al
Dente’ (firm), you should find instructions for this on the back of the
packet but it’s usually between 8-10 mins.
Whilst the pasta is cooking slice your tomatoes in half
and put them in a large bowl (this needs to be big enough to accommodate
all of your ingredients at the end).
Next, chuck in some olives and crush in your garlic
cloves (Be careful with this as too much garlic will over-power your
dish).
Add your bag of Wild Rocket and glug on a generous amount
of olive oil – taking time to sample the wine you should have poured
yourself by now :)
Grate over a good amount of Parmesan and lightly
mix all the ingredients together with your hands.
Drain off your cooked pasta well and add it to the bowl.
Toss all of the ingredients together and serve with some
warm Ciabatta and plenty of red wine to wash it down! |
