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Sicilian Tomato Pasta

Vegan
Vegetarian

this recipe serves 6 at 2 Bites per serving

Preparation Time	10mins
Cooking Time	25mins
Level	Easy
Serves	6
Bites	2

Ingredients

450g Ripe tomatoes, medium. diced

75g Black olives, pitted and diced

180g Feta cheese (optional)

10 Sun dried tomatoes, drained and chopped

2 tbsp Red wine vinegar

2 tsp Olive oil

1 Garlic clove, diced

1 tsp Capers, drained

1 tsp Salt

30g Flat leaf parsley, chopped, to garnish

360g (uncooked weight) Wholemeal pasta

Method

Add water to large pot and heat over high heat til boiling.

Cook the pasta in a large pot of boiling water.

Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.

Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-blushed tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the parsley, and toss well.

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