Pasta with tomato confit and herbs
Pasta with tomato confit and herbs
Servings: 4 servings
Preparation time: 35 minutes
Ingredients
- 450 g (1 lb) Selection long pasta (spaghetti or linguini)
- 45 mL (3 tablespoons) olive oil
- 375 mL (1 ½ cups) zucchini, cut into half moons
- 1 shallot, finely chopped
- 500 mL (2 cups) cherry tomatoes, halved
- 1 garlic clove, chopped
- 60 mL (1/4 cup) basil, chopped
- 30 mL (2 tablespoons) chives, finely chopped
- 10 mL (2 teaspoons) oregano, chopped
- 80 mL (1/3 cup) Selection sliced black olives
- Salt and pepper to taste
- Fresh parmesan to taste
Preparation
- In a pot of salted boiling water, cook the pasta following the instructions on the package. When they’re done, drain and set aside.
- Heat the oil on medium high in a large pan and sauté the zucchini and scallions for 2 minutes.
- Lower the heat to medium low and add the tomatoes and garlic. Cook for 4 to 5 minutes.
- Add the herbs and olives to the tomato mixture. Add the cooked pasta and gently toss. Add a bit of olive oil if needed.
- Season and divide among 4 bowls. Top with the parmesan and serve.
