Fresh summer fusilli salad

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Prep time:
15min
Cooking time:
20min
Serving 4 Regular
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Ingredients

400 g  Fusilli

1/2 c  Tomato paste

1 tsp  Crushed garlic

2 medium   Tomatoes, chopped

1/4 c  Beef stock

1/2 tsp  Black pepper

1/2 c  Feta cheese, crumbled

1 Tbsp  Olive oil

1 tsp  Salt

1 Tbsp  Parmesan cheese, grated

1 Tbsp  Flat-leafed parsley, leaves picked

1/3 c  Kalamta olives, deseeded and halved
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Instructions

Step 1

Cook the fusilli in salted boiling water for 8 - 12 minutes or until al dente. Drain water. Put pasta in a bowl and set aside.

Fusilli
Salt
Step 2

Heat olive oil in a frying pan. Add garlic and sauté for 2 minutes or until slightly browned. Add the chopped tomatoes and beef stock. Toss the mixture, then add the tomato paste and cook for 5 minutes or until the liquid has reduced by about half. Season with salt and pepper, and give a quick stir.

Tomato paste
Crushed garlic
Tomatoes, chopped
Beef stock
Black pepper
Olive oil
Salt
Step 3

Add the tomato mixture to the pasta. Sprinkle a little water if the mixture is too dry. Add the olives. Toss until the pasta is coated well with the sauce, and allow to cool. Top with parsleyfeta and parmesan cheese and serve chilled.

Feta cheese, crumbled
Parmesan cheese, grated
Flat-leafed parsley, leaves picked
Kalamta olives, deseeded and halved

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