Tuesday, January 25, 2011

EAT: ANTIPASTO


SERVES 8 | PREP 15 MINS | COOKING 15 MINS | VEGETARIAN

This week there's been lots of salads. Thank you warm weather. How I love salads! And this one is fabulous, quick, easy and filling too. And if you're short of fresh staples (like my Mother Hubbard Cupboard), here's what you can make from the pantry. Serve with indian dipping bread, a crusty loaf or Brenda's amazing turkish bread and baby spinach.
INGREDIENTS
500g large spiral pasta
4 tomatoes, cut into chunks
1 small jar sundried tomatoes, sliced
1 jar kalamata olives (but I used mixed olive this time), whole or pipped
1 small jar of artichokes, sliced
3 green onions (this time I used 1 purple onion), sliced thinly
1/2 cup extra virgin olive oil
1 clove garlic, minced
1 tbsp lemon juice
parmesan, to taste
salt & pepper


METHOD
1 Boil pasta until al dente. Drain and cool.
2 Meanwhile place in a large bowl all other ingredients. Add lukewarm pasta. Season with salt and pepper.
3 Serve immediately and enjoy!