Sicilian pasta salad with herb pesto and capers

Name: Sicilian pasta salad with herb pesto and capers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g short pasta (e.g. tortiglioni); 7-10 Tbsp salt and pepper; 1 collar Basil, parsley and mint; 2–3 Garlic cloves; 2 Lemons; 100 ml good olive oil; 5 Vine tomatoes; 100 g black olives (e.g. Kalamata olives); 2 TEASPOONS Capers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g short pasta (e.g. tortiglioni)
7-10 Tbsp salt and pepper
1 collar Basil, parsley and mint
2–3 Garlic cloves
2 Lemons
100 ml good olive oil
5 Vine tomatoes
100 g black olives (e.g. Kalamata olives)
2 TEASPOONS Capers

Directions

1
Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
2
In the meantime, wash the herbs for the herbal oil, shake them dry and pluck the leaves. Peel the garlic and dice roughly. Squeeze lemons, measure 10 tbsp. juice. Coarsely puree herbs and garlic with a hand blender.
3
Add lemon juice. Add the oil slowly, while continuing to puree. Season to taste with salt and pepper.
4
Wash and chop the tomatoes. Drain the pasta. Mix immediately with herb oil, tomatoes, olives and capers. Leave to stand for about 30 minutes.
5
Serve pasta salad lukewarm or cold. Season with salt and pepper before serving.