2 cloves garlic
3 tbsp/45ml olive oil
handful fresh basil leaves
1 tbsp/15ml grated Parmesan cheese
THE SALAD
4oz/100g Mozzarella cheese
1 lb/450g Mediterranean tomatoes
1 cup/75g/3oz black olives
salt and freshly ground black pepper
THE PASTA
12oz/350g spinach pasta twists
1 tsp/5ml olive oil
Serves 4
1-Chop the garlic and put it in a mortar. Pour in a little of the olive oil and pound it to a pulp.
Gradually add the basil leaves and cheese with the rest of the oil, pounding all the time. You
should have a thick paste.
2-Dice the Mozzarella. Peel the tomatoes by immersing them in boiling water until their skins
burst. Chop them roughly. Mix the cheese, tomatoes and olives together and season.
3-Cook the pasta in boiling salted water, to which you have added a little olive oil, until al dente.
Drain. Toss the pasta in the dressing. Pile it into four warmed serving bowls and top with the
salad.
3 tbsp/45ml olive oil
handful fresh basil leaves
1 tbsp/15ml grated Parmesan cheese
THE SALAD
4oz/100g Mozzarella cheese
1 lb/450g Mediterranean tomatoes
1 cup/75g/3oz black olives
salt and freshly ground black pepper
THE PASTA
12oz/350g spinach pasta twists
1 tsp/5ml olive oil
Serves 4
1-Chop the garlic and put it in a mortar. Pour in a little of the olive oil and pound it to a pulp.
Gradually add the basil leaves and cheese with the rest of the oil, pounding all the time. You
should have a thick paste.
2-Dice the Mozzarella. Peel the tomatoes by immersing them in boiling water until their skins
burst. Chop them roughly. Mix the cheese, tomatoes and olives together and season.
3-Cook the pasta in boiling salted water, to which you have added a little olive oil, until al dente.
Drain. Toss the pasta in the dressing. Pile it into four warmed serving bowls and top with the
salad.