Name: Shell pasta with salsa cruda
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: italian
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

Shell pasta with salsa cruda

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Create stunning salsa cruda pasta shells in just 25 minutes, inspired by Curtis Stone.

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:

1. Boil salted water in a large pot. Cook pasta for 8-10 minutes until al dente, stirring occasionally.
Combine juicy tomatoes, flavorful oil, tangy vinegar, spicy chili, and aromatic garlic in a large bowl. Season with a sprinkle of salt to enhance the flavors.
After draining the pasta, return it to the hot pot. Gently mix in the tomato mixture and season with salt. Add feta, spring onions, basil, and parsley, then serve immediately.

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