Pasta with garlic olives, dried tomatoes, capers, walnuts and rocket
Typ: main, pasta
Cuisine: Italian, vegetarian
Portionen / Serves: for 2 hungry fellows
Zutaten / Ingredients
  • ca. 250g penne pasta (or rigatoni, fussili, makkaroni... anything you like)
  • good oil for frying
  • 1-2 garlic cloves
  • 1 jar of (black) olives (about 150g)
  • 1 jar of capers (about 100g)
  • ½ jar of dried tomatoes in oil (about 100 – 150g)
  • 1 hand full of walnuts
  • 100g rocket salad (3-4 hands full)
  • optional: Parmesan
Zubereitung / Instructions
  1. Cook the pasta in boiling salt water for 10 – 20 minutes (until they reach your preferred texture).
  2. Note: The pasta should never wait for the sauce. But, as the other ingredients are prepared very quickly and only need to be heated up in the pan you can start boiling the pasta right away.
  3. Peel and mince the garlic. Fry it glassy in a pan with good oil on medium heat.
  4. In the meantime drain the olives and capers and spread the tomatoes on a paper towel to get rid of excess oil.
  5. Halve the olives and cut the tomatooes into thin stripes. Add both to the garlic in the pan.
  6. As soon as the pasta is al dente you can drain it and add it to the pan as well, along with the capers.
  1. On a plate or in a bowl spread a bed of rocket. Add the pasta on top. Crush the walnuts with your hands and drizzle them over the pasta. Finish of with a layer of grated parmesan.
Anmerkungen / Notes
If you like you can add some olve oil and salt to the rocket
Recipe by Purple Avocado at