John Myers
Ingredients for 4 servings:
- 250 g pasta (mini farfalle)
- 150 g tomatoes, dried (not pickled)
- 100 g arugula
- chili oil
- olive oil
- Balsamic vinegar, white
- chili flakes
- little salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Cook the pasta al dente according to the package instructions. Drain through a sieve and allow to cool. Once cooled, drizzle with a little chili and olive oil and toss to prevent sticking. The ratio of chili to olive oil can vary according to taste. The chili oil will intensify its heat, especially once the salad has been marinated – so don’t underestimate its power! Wash the arugula, remove the coarse stalks, and roughly chop it. Cut the sun-dried tomatoes into thin strips. Add both to the pasta. Finally, season with white balsamic vinegar, the chili flakes, a very small amount of salt (sun-dried tomatoes usually contain enough), and a pinch of pepper. This spicy salad tastes best when it’s marinated for a few hours and served at room temperature. It’s a great side dish for any barbecue or simply with meatballs.
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