500g durum wheat pasta of your choice
15ml extra virgin olive oil
2 cloves sliced garlic
1 sliced red onion
1 packet (350g) assorted cocktail tomatoes
10 depipped calamata olives
80ml vegetable stock
Salt & freshly ground black pepper
Chopped parsley
250g crumbled ricotta
Salad dressing of your choice for serving
– Cook pasta according to packet instructions. Drain and set aside
– Gently heat the 15ml extra virgin olive oil and sauté garlic and onion until soft.
– Add olives, tomatoes & stock and simmer until tomatoes begin to burst
– Season and toss through pasta with parsley and ricotta and a dash of your favourite salad dressing
– Serve at room temperature
————————————
Source : Pick n Pay Fresh Living – September 2010 edition
