Italian Healthy Vegan

Summer Pasta With Cherry Tomatoes & Black Olives

Seasoned with red wine vinegar and olive oil, tossed with cherry tomatoes, black olives and a herb-infused dressing.

Ingredients

  • 500g mixed red and yellow cherry tomatoes
  • 150g black olives
  • 1 clove of garlic
  • 1 tbsp red wine vinegar
  • handful each of fresh basil and majoram, or fresh herbs of your choice
  • ½ cup extra virgin olive oil
  • 400g curly pasta

Method

  1. Halve the tomatoes and stone the olives. Peel and finely chop the garlic.
  2. In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and red wine vinegar.
  3. Tear the fresh herbs and add to a bowl with the olive oil. Allow to sit for 10 minutes.
  4. Cook your pasta in heavily salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes.
  5. Taste the juice at the bottom of the bowl and adjust the seasoning. Spoon over the herb-infused oil and serve right away.