Hot pasta with cold tomato sauce

Hot pasta with cold tomato sauce

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  • 4 to 6
  • Easy
  • Fat conscious
  • 20 minutes
  • 10 minutes
  • Bilton Merlot 2007


  • 350 g penne
  • For the sauce, mix together:
  • 400 g Rosa tomatoes, halved
  • 60 g smashed black olives, chopped
  • 2 cloves garlic, crushed
  • ½ cup olive oil
  • 2 T balsamic vinegar
  • Sea salt and freshly ground black pepper
  • For the rocket oil, blend together:
  • 30 g rocket leaves
  • ¼ cup olive oil (the oil should be runny, so add more if necessary)
  • Sea salt and freshly ground black pepper to taste

Cooking Instructions

Cook the penne in plenty of salted boiling water, according to the packet instructions. Drain then mix the hot pasta with the cold tomato sauce. Check seasoning.
Serve immediately, drizzled with the rocket oil.
Cook’s tip: Add shavings of Parmesan or mix the tomato with a tub of drained mozzarella pearls.
Per serving: 2662.6 kJ, 8.4 g protein, 39.4 g fat, 62 g carbs

TASTE’s take:
If rocket isn’t a firm favourite, use basil-infused olive oil instead of regular olive oil and add a handful of torn fresh basil leaves when serving.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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