Capellini Pasta
with Salsa Verde & Ripe Tomatoes
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Yield: 6
- Category: Dish Type
Description
This beautiful light and simple pasta is packed with oodles of flavour.
Ingredients
Salsa verde
6 cloves garlic, crushed
4 baby gherkins
12–14 anchovies
60 g curly-leaf parsley
1 C (250 ml) basil leaves
½ C (125 ml) mint leaves
3 Tbsp (45 ml) Dijon mustard
juice and zest of 1 large lemon
2 Tbsp (30 ml) red or white wine vinegar
about 1 C (250 ml) extra virgin olive oil
salt and pepper to taste
500 g capellini or spaghettini pasta
500 g ripe baby tomatoes, halved
Instructions
Place the garlic, gherkins, anchovies and herbs into a food processor and blitz until finely chopped. Place the mixture into a bowl and add the mustard, the lemon juice and zest and the vinegar, then slowly add the olive oil until the desired consistency is reached – it should resemble pesto.
Cook the capellini in salted boiling water for about 8 minutes, then drain immediately and drizzle with some olive oil to prevent it from sticking together.
Use a pair of tongs to toss the cooked pasta, salsa verde and tomatoes together until evenly combined. Serve hot or cold as a delicious meat-free pasta or serve with grilled fish or lamb chops.
