Modern pasta masterclass: Tuscan-style salad with spelt pasta
222 CALS PER SERVE
500g heirloom or sweet cherry tomatoes, mixed colours if possible
2 tsp sea salt flakes
100g spelt pasta (try penne or rigatoni) or any other standard short-cut pasta
¼ white onion, sliced
60g black olives, such as kalamata, pitted and chopped
FOR THE VINAIGRETTE
3-4 tbsp extra virgin olive oil
1 tbsp good-quality red wine vinegar
1-2 smoked garlic cloves (or regular garlic), minced or crushed
1 tsp dijon mustard
½ tsp sea salt
3 tbsp chopped parsley leaves
handful of small basil leaves
pepper, to taste
Step 1 Cut the tomatoes into bitesized chunks, place in a colander over a large bowl and toss with the salt flakes. Leave to sit for 15 minutes, tossing occasionally.
Step 2 Bring a pan of water to the boil, add salt and cook the pasta for 9-10 minutes or until al dente. Drain, but do not cool.
Step 3 Meanwhile, make the vinaigrette by putting all the ingredients in a jar and shaking vigorously until it comes together. Add the vinaigrette to the bowl of drained tomato juice, then add the tomatoes, warm pasta, onion and olives and toss well. Serve on plates and garnish with the parsley, basil and pepper.
NOTE The photograph shows the ingredients before assembly.