A colourful pasta dish from ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. If you can get cockscombs then any short pasta will do, but try to get a multicoloured one. You can also serve this cold as a pasta salad with a bit of tweaking.
Ingredients
- 4 cups cherry tomatoes preferably multicoloured
- 2 shallots ( or bunch of spring onions) finely chopped
- 4 plump garlic cloves peeled and finely chopped
- 6 tbsps olive oil
- a small bunch flat leaf prsely roughly chopped
- sea salt & black pepper
- 8 oz cockscombs or other short pasta
- freshly grated parmesan to serve
Servings:
Instructions
- Wash tomatoes and slice into halves or quarters. Put into a large skillet ( without heating) with the shallots, garlic, olive oil and parsley. Season to taste with salt and pepper.
- Bring a large pot of water to the boil . Add salt and pasta and cook until al dente.
- About one minute before the pasta has finished cooking warm the tomatoes quickly over a medium high heat. Don't let them cook, they just need to be heated through.
- When the pasta has finished cooking drain and add the tomatoes. Toss well and serve immediately with some black pepper and grated parmesan.
- If you want to serve cold as a salad add the hot pasta to the tomatoes and other ingredients without warming them. Toss well and season to taste with red wine vinegar. You could also add olives and capers if wished.
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This is one of my all time favorite pasta recipes, especially in summer when I can get really good cherry tomatoes from the Farmer’s Market. My husband is low carb and doesn’t eat much pasta, but we will make this for my daughter and me, and he will have the tomato mixture over chicken or pork. So easy, so simple, so good.