Monday, January 31, 2011

day off

This literally took 15 minutes to make! Quick, fresh, tasty and light recipe. Lately the weather here in Perth has been terribly hot, and it messes with your appetite when its this humid and sticky. And as awesome as my mum's cooking is, its days like these where I don't particularly feel like having pork curry leftovers, fried rice and sambal kangkung. Which sounds dreadfully spoilt and pompous, but hey. You try eating Chinese food 6 days a week, and then tell me that it doesn't all start to taste the same.

So I found this month's edition of delicious. magazine (we got mum a year subscription) and flicked to a random page.

Pasta salad with summer heirloom tomatoes, basil oil and pecorino
Serves 4-6

  • 400g wholemeal rigatoni or other wholemeal short pasta
  • 2 large handfuls basil leaves
  • 1/3 cup extra virgin olive oil
  • 300g mixed heirloom tomatoes, halved or cut into wedges
  • Shaved pecorino*, to serve

*Pecorino: Hard sheep's milk cheese from delis, can be substituted for parmesean

1. Cook pasta in large pan of boiling salted water according to packet instructions. Drain, then rinse well under cold water.
2. Meanwhile, blanch basil in boiling water for 10 seconds, then rinse under cold water. Drain well, then squeeze out excess water. Place basil in a food processor with oil and pulse until basil is finely chopped.
3. Place the pasta and tomatoes in a large serving bowl. Season, then gently toss to combine. Drizzle with basil oil, scatter with pecorino, and serve.

Recipe by Bill Granger.


Mitch said...

When the pasta is cooked and has steamed dry a little but is still hot/warm, toss it in some dressing eg lemon juice or vinegar and the flavour will be sucked into the noodles. Then you can leave it to cool. You can/should do the same thing when making a potato salad.

Mitch said...

And when buying olive oil buy oil which has the harvest year on the label. Olive oil is best in the first 12 months but basically only lasts two years.