This is the perfect meal to cure those hunger pangs on these chilly winter days. A fresh and tasty salad paired with a warming serve of rich tomato pasta!
ingredients
For the Pasta
- 3 tomatoes, chopped
- Can of chopped tomatoes
- 3 cloves of garlic, crushed
- 1 tsp of chilli flakes
- ¾ cup of Black Botija Olives, pitted
- Handful of chopped parsley and basil
- 2 tbs olive oil
- ½ tsp salt
- 1 tsp Coconut Sugar see product
- 200g of spelt pasta
For the Herb and Lemon Oil
- Handful of chopped parsley
- 1 clove of garlic
- Rind and juice of 1 lemon
- 1/3 cup of oil
- Pinch of salt
For the Apple, Fennel & Orange Salad
- 1 bulb fennel plus fronds
- 1 apple
- 1 orange
- Juice of half a lemon
- tbs of red wine vinegar
- black pepper
- Salt
method
- Step 1For the Pasta - Heat pan and place fresh tomatoes with no oil, cook for 5-10 mins
- Step 2Add tin of tomatoes, garlic, salt, sugar and chilli
- Step 3While the sauce is cooking, prepare your pasta according to packet directions
- Step 4Once your sauce has been bubbling away for about 20 minutes remove from heat and add olive oil, herbs, olives and salt to taste
- Step 5For the Herb and Lemon Oil - Blend all ingredients together and set to the side
- Step 6Once it has finished cooking and is al dente, drain
- Step 7Serve out pasta, top with sauce and add a drizzle of the herb oil
- Step 8For the Apple, Fennel & Orange Salad - Finely slice fennel and apple (and place in cold water with lemon juice)
- Step 9Peel and segment orange
- Step 10Place all ingredients in mixing bowl with dressing ingredients
- Step 11Toss to combine and add some fennel fronds
- Step 12Serve to the side of pasta
- FAVOURITE 2
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