Adrian’s summer pasta, olives, tomatoes, herbs, capers & anchovies

Serves 4

Ingredients
250 grams dried penne
200 grams salami, sliced and fried in a pan until crisp
½ cup kalamata olives, pitted and roughly chopped
200 grams tomatoes, fresh from the garden, roughly chopped
2 tab capers
1 chili sliced
4 anchovies, chopped
½ cup basil, torn
½ cup parsley roughly chopped
¼ cup extra-virgin olive oil
Splash of white wine vinegar
¼ cup grated Parmesan

Method
Place the penne into a pot of salted, boiling water to cook
Add the rest of the ingredients to a large bowl
When the pasta is cooked strain and adds to the bowl of ingredients
Season
Serve

Adrian’s summer pasta, olives, tomatoes, herbs, capers &amp; anchovies
 Serves 4
Ingredients
<ul>
<li>250 grams dried penne</li>
<li>200 grams salami, sliced and fried in a pan until crisp</li>
<li>½ cup kalamata olives, pitted and roughly chopped</li>
<li>200 grams tomatoes, fresh from the garden, roughly chopped</li>
<li>2 tab capers</li>
<li>1 chili sliced</li>
<li>4 anchovies, chopped</li>
<li>½ cup basil, torn</li>
<li>½ cup parsley roughly chopped</li>
<li>¼ cup extra-virgin olive oil</li>
<li>Splash of white wine vinegar</li>
<li>¼ cup grated Parmesan</li>
</ul>
Method
<ul>
<li>Place the penne into a pot of salted, boiling water to cook</li>
<li>Add the rest of the ingredients to a large bowl</li>
<li>When the pasta is cooked strain and adds to the bowl of ingredients</li>
<li>Season</li>
<li>Serve</li>
</ul>

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Join Luke Grant on Saturdays and Sundays from 9am for all the latest local news.

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