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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I just love this time of year, when I can go out to the garden and pick beautiful tomatoes. You could use either roma or regular tomatoes for this recipe. I just made it for lunch and it has a lovely combination of flavours- so easy to put together too. From the local paper. Ingredients:
4 cups diced tomatoes |
1/2 cup chopped pitted kalamata olive |
1/2 cup freshly grated parmesan cheese |
1/4 cup slivered basil |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt |
1/2 tablespoon fresh ground pepper |
1 pinch red pepper flakes |
2 garlic cloves, finely chopped |
3 cups penne or 3 cups fusilli, cooked and drained |
Directions:
1. Combine all ingredients except penne in a large bowl and let stand for 10 minutes.
2. Add to cooked penne and toss to combine. Serve immediately.
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