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Fusilli with purslane and olives

updated

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Ingredients for 2 servings:

  • 175g fusilli
  • 2 garlic cloves
  • 1 chili pepper(s), fresh
  • 2 tbsp olive oil or rapeseed oil
  • 200 g tomatoes
  • 40 g olives, black
  • 100 g purslane
  • Salt and pepper, freshly ground
  • some lemon juice
  • 40 g Parmesan or grated cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the tomato into small cubes and the olives into rings. Finely chop the garlic and chili pepper. Pick the purslane. Cook the fusilli according to the package instructions, drain well, reserving some of the cooking water. Heat the oil in a pan and lightly fry the garlic and chili. Deglaze with a little of the cooking water, add the diced tomatoes, olives, and purslane. Bring everything to a boil briefly, then add the pasta, heat through, and season with salt, pepper, and lemon juice. Serve on plates and sprinkle with cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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