- parsley - Italian
Tomato herb pasta 2
This recipe is one of my favourites. It is my version of a recipe from June 1999 Gourmet Traveller page 61 and in that publication is called Fusilli with herbs, black olives and cherry tomatoes. * from the garden
pasta - fusilli or bows or similar pasta
a big pile herbs* - a mix of soft ones - I used basil, parsley and chives
Kalamata olives - pitted and sliced
|Tomato Herb Pasta 2|
2 cloves of garlic - chopped
1 fresh chilli* - chopped finely
a few anchovies
Cook pasta until al dente, drain. Toss with olive oil and half the herbs and the black olives.
In a frying pan, heat olive oil and add garlic, anchovies and chilli, infuse the oil with the flavours. Add tomatoes and remaining herbs until heated through. The anchovies kind if disappear and just give you a little saltiness. If people dont like then, don't tell then they are there. It's a secret you and I can keep.
Top the pasta, herb and olive mix with the tomato mix.
Not sure that flash photography makes it look very nice but it was delicious!