Wednesday, 22 February 2012

A garden meal in a flash!

tonight's herbs

  • basil
  • chives
  • parsley - Italian
  • lemons
I got home a little late for my daily ritual of post-work garden adoration. Instead I cracked on with dinner.  What better to deal with the remaining tomatoes and the prolific herbs than version 2 of Tomato Herb Pasta. Here is oven roasted version 1.

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
olive oil
a big pile herbs*  -  a mix of soft ones -  I used basil, parsley and chives
Kalamata olives  - pitted and sliced
 Tomato Herb Pasta 2 
cherry tomatoes* - cut in half
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!

1 comment:

  1. I make a very similar dish although mine has capers in it and I cook the tomatoes right down. I usually serve it with spaghetti and it is the kids absolute favourite pasta (and indeed my fav. too) Basically it is a kind of Puttanesca style sauce. Unfortunately my partner doesn't like olives so he gets a tuna version which isn't nearly as nice....



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