There’s a great Italian, near to where we stay, in Wales each year.
Tony’s restaurant has been in Tal-y-bont for over 25 years, and despite being open 365 days a year (yes even Christmas day) this is the first Easter we have been able to get a table!
I wasn’t disappointed. My choice of spaghetti with pesto,peppers and olives was delectable.
So much so I decided to recreate the easy, but effective, dish at home.
I’d like to share my first attempt. So very simple, you can’t go wrong!
You will need – this is based on per person so you can make as many portions as you need.
Per person…
A portion of pasta. This can be dried or fresh. Tony uses spaghetti. I had Aldi’s reginette in the cupboard. Tagliatelle would work also. My preference would be long strips of pasta rather than shapes, but hey work with what you have is my motto!
Olives. Green and black if you like them both. How many depends on how much you like olives and how many you have. I put approx 10 in my portion yesterday.
Peppers. Red and green (or any other colour…I guess you are figuring out I’m an anything goes kinda cook). Approx 1 pepper per person is about right, made up of two colours preferably.
Pesto. A large spoonful per person. I had green pesto, but red would be fine also – I would imagine! Hey it’s pesto, right?
Olive oil. I use extra virgin, but any would do, you only need a drizzle.
You could add an italian bread to the meal, shop-bought or homemade. The Aldi foccacia we had with ours was perfect and of course great value!
Prepare your pasta in the usual way. If using dried this will take approx. 8-10 minutes. Hence why I called the post Simple Mediterranean Pasta In 10 Minutes. Fresh pasta will be quicker.
Whilst the pasta is cooking, drain the olives and dice the washed pepper into small pieces.
Pop the olives and peppers into individual portion sized dishes.
Once cooked, drain the pasta then add to the dish and drizzle with a little oil.
Mix together and dollop a large spoonful of pesto in the centre.
Leave each person to mix their pesto into the pasta. But do mix it in, else you end up with leftover pesto at the end! Remember no waste tastes great 😉
Ta-da!
A great but quick and simple dish.
Please do let me know what you think if you try it…
I’ve never thought of pesto on pasta (don’t get out much, haha) but this looks wonderful and like you say, so fast! Can’t lose with that combo. I’ll be trying this shortly – thanks for posting it.
Hey Jo hope you enjoy it!
I’ve never thought of pesto on pasta (don’t get out much, haha) but this looks wonderful and like you say, so fast! Can’t lose with that combo. I’ll be trying this shortly – thanks for posting it.
Hey Jo hope you enjoy it!
This is my standby / fast food dish. I often do this with what ever veg I have left in the fridge on a Wednesday (before the veg box arrives on a Thursday), dollop a spoon of Greek yoghurt / fromage frais on the top… yum xx
Sounds great!
This is my standby / fast food dish. I often do this with what ever veg I have left in the fridge on a Wednesday (before the veg box arrives on a Thursday), dollop a spoon of Greek yoghurt / fromage frais on the top… yum xx
Sounds great!