Ingredients
- optional . 1 dried chilli
- croutons with oil, salt and rosemary
- A good dash of modena vinegar or modena glaze
- A good handful of sliced cherry tomatoes
Preparation
- Mix the croutons with salt and fresh rosemary and olive oil. Bake in the oven at 180 degrees until hard and crispy
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, modena and lemon juice, pasta water – but NOT the parmesan. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated.
- Add the cherry tomatoes and more fresh basil
- Serve with croutons
