NO COOK - SERVES 4
1 lb (500g) dried pasta
12 sun-dried tomatoes in olive oil, drained and sliced
1 cup (150g) pitted black olives, sliced
3 garlic cloves, finely chopped
1/2 tsp crushed red pepper flakes
1 tsp red wine vinegar
6 tbsp extra virgin olive oil
1 tbsp chopped fresh basil or flat-leaf parsley salt, black pepper
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine tomatoes, olives, garlic, red pepper flakes, vinegar, and oil. Drain pasta. Return pasta with basil or parsley and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
WHICH PASTA?
Strands or thin ribbons - spaghetti, linguine.
THINK AHEAD
Mix sauce ingredients up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.
1 lb (500g) dried pasta
12 sun-dried tomatoes in olive oil, drained and sliced
1 cup (150g) pitted black olives, sliced
3 garlic cloves, finely chopped
1/2 tsp crushed red pepper flakes
1 tsp red wine vinegar
6 tbsp extra virgin olive oil
1 tbsp chopped fresh basil or flat-leaf parsley salt, black pepper
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine tomatoes, olives, garlic, red pepper flakes, vinegar, and oil. Drain pasta. Return pasta with basil or parsley and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
WHICH PASTA?
Strands or thin ribbons - spaghetti, linguine.
THINK AHEAD
Mix sauce ingredients up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.
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