Lunch pasta of the month

Name: Lunch pasta of the month
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp salt, pepper; 50 g dried; 7-10 Tbsp Soft Tomatoes; 1/2 red pepper; 1 Garlic clove; 2 Shallots; 4 Stem(s) Thyme; 100 g Risoni noodles; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp salt, pepper
50 g dried
7-10 Tbsp Soft Tomatoes
1/2 red pepper
1 Garlic clove
2 Shallots
4 Stem(s) Thyme
100 g Risoni noodles
2 TABLESPOONS Olive oil
2 TABLESPOONS Balsamic vinegar

Directions

1
Boil up approx. 2 l salted water (1 teaspoon salt per litre). Finely dice the tomatoes. Clean, wash and chop the peppers. Peel garlic and shallots. Finely chop the garlic, cut the shallots into thin strips.
2
Wash the thyme, shake dry and remove the leaves.
3
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Heat the oil in a pan. Fry the tomatoes, peppers, garlic and shallots for about 4 minutes, turning them over. Add thyme.
4
Season to taste with salt and pepper. Deglaze with vinegar.
5
Drain the noodles and collect approx. 4 tbsp. of cooking water. Put the noodles back into the pot. Mix immediately with the thyme vegetables, let it cool down and fill it into a closable container. Put it in a cool place overnight.