Tomatoes – Olives – Pappardelle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (pappardelle)
- salt
- 0.5 ½ bunch basil
- 200 g cherry tomato (s)
- 100 g tomato (s), sun-dried, pickled in oil
- 100 g olives, reen, pitted
- 2 clove (s) garlic, finely sliced
- 2 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water according to the instructions on the packet.
- In the meantime, wash the basil, shake it dry, pluck the leaves off and cut into fine strips. Wash and quarter the cherry tomatoes and remove the stem. Drain the sun-dried tomatoes on a sieve, collecting the oil, then cut the tomatoes into strips. Drain the olives and cut in half. Peel the garlic and cut into fine slices.
- Heat the collected oil in a pan. Lightly fry the sun-dried tomatoes with olives and garlic. Drain the pasta and fold in.
- Serve sprinkled with basil, the fresh tomato quarters and parmesan.
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