Fresh summer fusilli salad
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| Prep time: 15min |
Cooking time: 20min |
| Serving 4 | Regular |
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
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.
FusilliSalt
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 pasteCrushed garlicTomatoes, choppedBeef stockBlack pepperOlive oilSalt
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 parsley, feta and parmesan cheese and serve chilled.
Feta cheese, crumbled Parmesan cheese, gratedFlat-leafed parsley, leaves pickedKalamta olives, deseeded and halvedSimilar Recipes
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