Previously a chef, now teaching yoga and eating Nurtured Earth organics, THANK YOU Tania Wilson of MacMasters Beach for sharing this recipe!
Serves 2
- Half red capsicum – sliced into strips
- Half yellow capsicum – sliced the same
- Two handfuls of Kalamata olives (I use the ones with seeds as they taste better) (chorizo can be added here too if you eat meat)
- Half a cup (or more to taste of semi or sun dried tomatoes)
- One zucchini – sliced lengthwise then chopped smaller
- 2 big cloves garlic – smashed and chopped
- One packet of organic rocket (can use spinach)
- One punnet red cherry tomatoes
- Several small hot red chillies chopped (optional of course)
- 200 ml olive oil
Place pot of water on stove top for pasta – (use a gluten free pasta if you don’t eat gluten!). Once boiling add pasta and cook following instructions.
Method
- Heat olive oil in a large fry pan – moderate heat (not smoking)
- Add sliced capsicum, sundried tomatoes, zucchini, olives (and if you are using the chilli add now) and sauté.
- Add garlic once capsicum etc has started to soften.
- Turn heat to a low heat and add halved cherry tomatoes, and rocket.
- Drain pasta and add vegies and pasta back into large pasta pot.
- Toss gently, season. Add more olive oil if you love it like me!
- Add chillies to olive oil and serve separately for adults only.
I serve in a large platter topped with freshly grated parmesan for people to help themselves.