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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A cold, uncooked sauce stirred through hot pasta makes an easy and nutritious meal on a hot day. Another favourite of mine from Alison & Simon Holst's Very Easy Vegetarian Cookbook . Ingredients:
150 -200 g spiral shaped pasta, large |
1 large avocado |
4 tomatoes, ripe (about 400gm) |
1/4-1/2 red onion |
1 teaspoon garlic, minced |
8 large basil leaves |
2 teaspoons capers |
12 tablespoons olive oil |
2 teaspoons balsamic vinegar |
2 teaspoons lime juice (if limes are unavailable) or 2 teaspoons lemon juice (if limes are unavailable) |
1/2 teaspoon sugar |
1/2-1 teaspoon salt |
1/4 teaspoon red chili peppers, minced or 1/4 teaspoon chili powder |
1/2 teaspoon dried oregano, crumbled |
pepper, to taste |
2 -3 tablespoons parmesan cheese, grated |
Directions:
1. Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
2. While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
3. Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
4. When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.
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