9.07.2014

Pasta with Tomatoes, Olives and Lemon

Pasta with Tomatoes, Olives and Lemon

A quick, cold sauce to enjoy the last warm days of summer.

Pasta with Tomatoes, Olives and Lemon

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound tomatoes, peeled, de-seeded and chopped
1 shallot or red onion, finely diced
1 clove garlic, minced
1 Tbsp pickled olives, chopped
zest of 1 lemon
1 Tbsp olive oil
salt and pepper

Method:

While the pasta is cooking, mix all of the ingredients and set aside until the pasta is al dente. Toss with the pasta, sprinkle with some more of the lemon zest and serve.