Summer pasta with cherry tomatoes

Recipe from: 2/6/1997 12:00:00 AM
Ingredients 7
Servings 4


  • 300
    shell pasta
  • 45
    olive oil
  • 65
    pine nuts or diced almonds
  • 450
    cherry tomatoes, halved
  • 75
    lettuce leaves or rocket, shredded
  • salt and freshly ground black pepper
  • 50
    fresh Parmesan or any other white cheese


Cook the pasta in sufficient rapidly boiling, salted water until done but still firm. Drain and set aside. Heat the oil in a heavy-based saucepan. Fry the pine nuts until golden brown. Add the tomatoes and stir. Add the lettuce leaves and stir-fry lightly. Season to taste with salt and pepper. Spoon the tomato mixture over the pasta and sprinkle with cheese, thinly sliced with a vegetable peeler. Serve with a green salad.

Read more on: shallow-fry

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