Tomato and pasta salad

Name: Tomato and pasta salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 50 g Almonds (with skin); 800 g Meat Tomatoes; 100 g dried tomatoes in oil; 75 g Rocket; 100 ml white balsamic vinegar; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
50 g Almonds (with skin)
800 g Meat Tomatoes
100 g dried tomatoes in oil
75 g Rocket
100 ml white balsamic vinegar
7-10 Tbsp black pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil

Directions

1
Put the noodles in plenty of boiling salted water, bring to the boil and cook for about 11 minutes. Then pour into a sieve, rinse and drain well. In the meantime chop the almonds coarsely.
2
Roast in a small pan without fat, remove and let cool. Clean and wash the tomatoes and cut 3/4 of the tomatoes into thicker slices. Roughly dice the remaining tomatoes. Dice the dried tomatoes.
3
Clean and wash the rocket and drain well in a sieve. Mix vinegar, salt, pepper and sugar. Add the dried tomato cubes and fold in olive oil. Mix pasta, tomato cubes and rocket.
4
Drizzle the vinaigrette over it and let it steep a little. Line plate with tomato slices, spread salad on top and serve sprinkled with almonds.