- Preparation time
- Cooking time
- 1 lb 420 gr Pasta
- 3.5 oz 100 gr green and black without stones Olives
- 3 oz 80 gr Dried tomatoes
- 3 oz 80 gr Rocket
- 1/2 teaspoon 1/2 teaspoon dried and powdered Oregano
- 6 tablespoons 6 tablespoons Extra Virgin Olive Oil
- 2 medium 2 medium sliced Shallots
- Salt and Pepper to taste
Bring a large saucepan of water to the boil.
In a large non stick pan let the shallot sauté in extra virgin olive oil for 3-4 minutes at low heat, until tender and golden.
In the meanwile cook the pasta: add some salt to the water and let the pasta boil for 10-12 minutes following the instructions on the pack, until tender but still firm to the bite “al dente”.
Add the tomatoes and olives to the shallots.
Drain the pasta and let it sauté with the dried tomato seasoning for 2-3 minutes. Sprinkle with oregano, add fresh rocket leaves and serve hot or cold, as a pasta salad.
This very common and classic recipe is good for vegan, as standard white pasta and whole wheat pasta are both vegan. It’s perfect for a dinner with friends, if among them there are vegetarians or vegans.
You can use any shape of pasta, but I recommend short sized one: as the condiment is very simple, it retains more flavor…