| |
Pasta/Rice | |
| 1/3 cup extra-virgin olive oil, plus more for garnish 3 tablespoons sherry vinegar 3 cloves garlic, minced One and a half 15-ounce containers grape tomatoes 3/4 English cucumber, peeled, seeded and roughly chopped 3/4 red bell pepper, seeded and roughly chopped 1/2 small red onion, minced Kosher salt and freshly ground black pepper Pasta: Kosher salt 1 pound farfalle pasta Topping: 1/2 cup sliced green manzanilla olives 1/2 cup sliced black olives 1/4 cup finely diced red bell pepper 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped, plus basil leaves, for garnish 1/4 English cucumber, peeled and small diced | |
| For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper. For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine. For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves. | |
Excellent | |
Sort