Adrian’s summer pasta, olives, tomatoes, herbs, capers & anchovies

 Serves 4

Ingredients

• 250 grams dried penne
• 200 grams salami, sliced and fried in a pan until crisp
• ½ cup kalamata olives, pitted and roughly chopped
• 200 grams tomatoes, fresh from the garden, roughly chopped
• 2 tab capers
• 1 chili sliced
• 4 anchovies, chopped
• ½ cup basil, torn
• ½ cup parsley roughly chopped
• ¼ cup extra-virgin olive oil
• Splash of white wine vinegar
• ¼ cup grated Parmesan

Method

• Place the penne into a pot of salted, boiling water to cook
• Add the rest of the ingredients to a large bowl
• When the pasta is cooked strain and adds to the bowl of ingredients
• Season
• Serve

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