2 cloves garlic
45 ml (3 tbsp) olive oil
handful fresh basil
15 g (1 tbsp) grated Parmesan cheese
100 g (4 oz) Mozzarella cheese
450 g (1 lb) Mediterranean tomatoes
75 g (3 oz) black olives
salt and freshly ground black pepper
350 g (12 oz) spinach leaves
a little extra olive oil
45 ml (3 tbsp) olive oil
handful fresh basil
15 g (1 tbsp) grated Parmesan cheese
100 g (4 oz) Mozzarella cheese
450 g (1 lb) Mediterranean tomatoes
75 g (3 oz) black olives
salt and freshly ground black pepper
350 g (12 oz) spinach leaves
a little extra olive oil
method
First make the dressing. Chop the garlic and put it in a mortar. Pour in a little of the olive oil and pound it to a pulp. Gradually add the basil and cheese with the rest of the oil, pounding all the time. You should have a thick paste.
Dice the Mozzarella. Peel the tomatoes by immersing them in boiling water until their skins burst. Chop them roughly. Mix the cheese, tomatoes and olives together and season.
Cook the pasta in boiling salted water, to which you have added a little olive oil, until al dente. Drain. Toss the pasta in the dressing. Pile it into four warmed serving bowls and top with the tomato mixture.
Dice the Mozzarella. Peel the tomatoes by immersing them in boiling water until their skins burst. Chop them roughly. Mix the cheese, tomatoes and olives together and season.
Cook the pasta in boiling salted water, to which you have added a little olive oil, until al dente. Drain. Toss the pasta in the dressing. Pile it into four warmed serving bowls and top with the tomato mixture.
serving amount
serves 6
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