Tomato and olive pasta salad

Tomato and olive pasta salad

Preparation time: 30 minutes.
Serves 6 as a side dish or 2 as a main course.

This pasta salad has a certain yummy ‘tang’ to it, created by the rich, slightly sour tomatoes, the salty black olives and the tangy dressing. The green beans add a touch of crunchy freshness. This is perfect fair for a light lunch or served for dinner as an accompaniment to fish or meat.

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Ingredients

Pasta
3 tbsp olive oil
30 black olives without stones, chopped into slices
2 large cloves garlic, finely chopped
500g (1lb 1 ½ oz) tomatoes (either cherry tomatoes chopped in 2 or medium tomatoes chopped into eighths)
200g (6oz) green beans or broad beans, topped and tailed (chop the ends off) and chopped into thirds
250g (8oz) pasta (Fusilli or Penne)
50g (1 ½ oz) tin anchovy fillets, finely chopped (approximately ½ cm pieces) (optional)

Dressing
2/3 tbsp balsamic vinegar
¾ tbsp white wine or cider vinegar
½ tbsp spoon olive oil

Equipment

Roasting Tray
Sharp Knife
Freezer Bags

Method

Pre-heat the oven to 220 centigrade.

Put the tomatoes, ½ tbsp of the olive oil, chopped garlic and olives in a good sized bowl or a freezer bag.

If using a bowl, stir them together and if using a freezer bag, hold the bag closed and shake, relatively rigorously to combine all the tomatoes and olives and ensure they are all covered in olive oil and garlic.

Pour the tomato mixture onto a well greased roasting tin, drizzle with another 1/2 tbsp of olive oil.

Roast for 40 mins in the oven, checking and turning/stirring every 10 minutes or so if they are beginning to get a bit burned on top.

Boil a pan of water.

Throw the green beans into the boiling water and cook for 2 minutes until slightly softened but still ‘al dented’ (they should still have a bit of bite). Drain and set aside.

Once tomatoes have been cooking for 20 minutes, pour 1/2 a tbsp olive oil into the drained green beans, give them a quick stir to coat them in olive oil and then put green beans into the roasting tin on top of the tomatoes and olives and roast for 10 minutes more.

In the meantime, boil a pan of water, add pasta, ½ a tbsp olive oil and the salt. Stir, bring the water back to the boil and boil the pasta until al dente (check the pack for estimated cooking time).

Mix together all the salad dressing ingredients.

While all the ingredients are still warm, in a large bowl, mix the tomato and green bean mixture with the pasta and anchovies (if using), add salad dressing and stir well.

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