Description:

A refreshing summer pasta dish.

Source:

Keith Remland

Serves/Makes:6 or so

Ingredients

• 1/4 cup (60 ml) fresh basil, shredded (chiffanade)
• 1/4 cup (60 ml) fresh parsley, finely chopped
• 6 or more halves of sundried tomatoes, chopped or slivered
• 5 or more garlic cloves, finely chopped
• 5 or more plum tomatoes, cored and diced
• 1/4 cup (60 ml) extra virgin olive oil
• 1/2 cup (125 ml) freshly grated cheese (parmesan or your choice)
• salt and pepper, to taste
• 1 lb (.5 kg). Farfalle or any curly pasta

Preparation

• Combine basil, parsley, sundried tomatoes, garlic, plum tomatoes and oil.
• Cover and refrigerate for at least 2 hours.
• When ready to eat bring, back to room temperature.
• Cook pasta according to package directions.
• Combine mixture with cooked pasta.
• Adjust seasoning.
• Sprinkle with cheese and toss.
• Enjoy.

Comments

This dish is designed to be served warm or at room temperature. It can be made early in the day and refrigerated until ready to use.