Lemon pasta with herby tomatoes

This is a simple, quick, tasty dish, which tastes of summer and looks amazing.
(Serves 4)
Pasta:
400 grams spaghetti or gluten-free pasta
¼ cup olive oil
2 tbsp butter
4-5 cloves garlic, minced
2 tbsp grated lemon zest
¼ cup fresh lemon juice
Herby tomato mix:
500 grams mixed red and yellow cherry tomatoes, halved
150 grams olives, pitted and halved
1 tbsp red wine vinegar
Bunch of fresh basil, leaves only
Bunch of fresh marjoram, leaves only
5 tbsp extra-virgin olive oil
Salt & pepper
1. In a large bowl mix tomatoes, olives and vinegar; add the basil and marjoram leaves, pour in the olive oil, season with salt and pepper and allow to sit for about 15 minutes
2. Cook the pasta as directed, drain and place in a large serving dish.  Whilst the pasta is cooking, heat olive oil & butter in a small saucepan, add garlic and cook till tender. Remove from the heat, add the lemon zest, pour over the pasta, add the lemon juice and give it a quick shake.
3. Toss the herby tomato mixture with the pasta, dish up, and serve with fresh grated parmesan.

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Pasta Primavera a la Chef Oren Goldwasser

150 grams fresh spaghetti / 120 grams dry spaghetti

1finely chopped garlic clove

2 Calamata olives, stoned and chopped

2 thin slices of hot pepper

3 cherry tomatoes, halved

3 crushed mushrooms

5 broccoli florets

3-4 green beans

1 grilled artichoke heart, quartered

Handful of chopped parsely

salt, pepper, grated parmesan

Cook pasta according to directions.

Heat 1tbsp. olive oil in a frying pan together with all vegetables except artichoke and parsley. When garlic begins to brown, add half a cup of the spaghetti water.

Add artichoke and seasoning, and cook over a high flame.

Taste and adjust seasoning as soon as the mixture thickens. Add parsley and parmesan with another tbsp. of olive oil.

Stir once more, and serve on a heated platter.