For this recipe you need to use ripe cherry tomatoes- preferably home grown or from a farmers market. Use a variety of colours if available. If you like you can add 3-4 drained and finely sliced anchovy fillets to the tomatoes.
Ingredients
- 250 g ripe mixed cherry tomatoes
- 100 g black olives pitted
- 1 clove fat garlic clove finely sliced
- extra virgin olive oil
- 200 g orecchiette
- a Sprig oregano leaves picked
Servings:
Instructions
- Put the tomatoes into a large mixing bowl with the olives and garlic. Add the anchovies if using.Add a few lugs of good quality extra virgin olive oil.
- Season to taste and stir gently to mix.
- Cook the pasta according to packet instuctions until tender. Drain, then immediately add to the tomatoes and stir together. Let it sit for a couple of minutes for the pasta to absorb the flavours.
- Stir again and check the seasoning. Sprinkle with the oregano to serve.
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