- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Easy
Another quick and easy meal idea from Curtis Stone, these gorgeous pasta shells with salsa cruda can be on the table in just 25 minutes!
Ingredients
- 300g Coles Brand large pasta shells
- 500g ripe field tomatoes, cut into 2.5cm dice
- 1/4 cup extra virgin olive oil
- 1 tablespoon Coles 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
Method
- Step 1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, for 8-10 minutes or until tender but still firm to the bite.
- Step 2Meanwhile, combine the tomatoes, oil, vinegar, chilli and garlic in large bowl. Season with salt.
- Step 3Drain pasta and return the pasta to the hot pot. Gently fold in the tomato mixture and season to taste with salt. Fold in the feta, spring onions, basil and parsley. Serve immediately.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
