31 Oct 2007


I think it's a while now since I posted something that can be cooked quickly. Well I'm making up for it now with this pasta dish that can be rustled up in about 20 minutes.
If only pasta will do, time is short, you need to feed the children plus yourselves with something that is nutritious, filling and colourful then this ticks all of the boxes.
In an ideal world you would need warm sunshine, colourful garden, table and chairs and eat this outside in a large pasta bowl - but Autumn has arrived. This recipe is guaranteed to brighten up a grey day and the good thing is you haven't had to slave over a hot stove!

This is a slightly adapted recipe:


ISBN 009186366 - Page 291

Serves: 4

400g dried pasta, such as orecchiette or shells, salt and pepper, 45ml olive oil, 2tbsp pine nuts (obviously omit this for very small children), 450g very ripe cherry tomatoes, different coloured ones would be good(halved), 75g spinach or rocket leaves, 50g Parmesan cheese, freshly pared (to serve).

1. Cook the pasta in a large pan of boiling salted water until al dente.
2. A few minutes before the pasta will be ready, heat 2 tbsp oil in a large saucepan. Add the pine nuts and cook for 1-2 minutes until golden. Add the tomatoes and cook for barely 1 minute until only just heated through, not disintegrated. (Although I cook mine until they start to break down a little).
3. Save a cup of the pasta water. Drain the pasta thoroughly and toss with the remaining olive oil. Add the pasta to the tomatoes, then add the rocket. Carefully stir to mix and heat through. If the pan ingredients seem a little dry add some of the pasta water. Season generously with salt and pepper. Serve immediately topped with plenty of Parmesan shavings.