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Pasta shells with salsa cruda
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Chef Curtis Stone's speedy pasta shells with fresh salsa can be ready in just 25 minutes!
Ingredients:
  • 300g Brand large pasta shells
  • 500g ripe field tomatoes, cut into 2.5cm dice
  • 56.88 gm extra virgin olive oil
  • 20.00 ml Brand Italian white wine vinegar
  • 1 jalapeno chilli, seeded, finely diced
  • 1 clove garlic, crushed
  • Fine sea salt
  • 100g Danish feta, from the deli, coarsely crumbled
  • 1/2 bunch spring onions, thinly sliced
  • 1/4 bunch fresh basil leaves, torn
  • 1/5 bunch flat-leaf parsley, chopped
Instructions:
  • - Boil a pot of generously salted water. Cook the pasta, stirring occasionally, for 8-10 minutes until al dente.
  • In a large bowl, mix together the tomatoes, oil, vinegar, chili, and garlic. Season with salt to taste.
  • After draining the pasta, return it to the hot pot. Gently mix in the tomato mixture and season with salt to taste. Add feta, spring onions, basil, and parsley. Serve promptly.

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