Pasta Salad with No-Cook Puttanesca Sauce
30 min
Veggie
74217
For 2 Portions
220 g
cherry tomato
180 g
tortiglioni
60 g
black olive
30 g
caper
20 g
Parmesan
14 g
basil, fresh
1
beefsteak tomato
2 tbsp
olive oil
1/2 tsp
chili flake
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Cook pasta according to package instructions. Then, drain, reserving some cooking water, and cool slightly.
3. Wash beefsteak tomatoes, halve, and scoop out seeds. Then dice.