You can serve as many people as you like, just adding another portion of
every ingredient to an extra plate.
To serve one
you will need
4 tbsps of dried pasta shells or twists, cooked in a large saucepan of water
with a tbsp of basil infused olive oil added,
Simply drop the pasta into the pan, make sure there is plenty of cold
water to cover it, put in a little olive oil, bring it to the boil, stir it
round a little so its not sticking together, turn the heat down to a gentle
boil so you can hear the pasta bubble a little bit and time it for between 8
to ten minutes.
Test the pasta with the prongs of a fork, when it should be slightly soft,
el dente. If you are in any doubt, drop one shell onto a small plate to
cool it slightly, then taste it, just to make sure.
Drain the pasta into a large colander immediately and allow it to stand and
plate and just add any of the following to it.
Or, a small tin of smoked tuna or peppered mackerel, oil drained and the
fish chopped and added to the dish,
green leaf mixed salad, or, 1 large leaf from a crunchy koss or iceberg lettuce,
washed, shaken well to remove any water, then broken into little pieces using
your fingers. Alternatively, 1 large leaf from a Chinese leaf (cabbage),
torn into small pieces.
that has been de-seeded and broken into little pieces,
When your pasta has cooled, tip it into the dish or plate with your salad
and use your hands to mix everything together.
To add the finishing touches, drop in half a dozen pitted (stoned) black
or green olives.
- Add a generous coating of salad cream or your chosen salad dressing.
- Garnish with a small handful of either fresh mint or basil leaves.
spread with butter.
For dessert why not treat yourself to a luxury tiramisu, a flavoured
ice-cream or a pot of natural Greek yoghurt with honey.