6-7 tomatoes, cleaned and seeds removed then cut into small pieces
6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat-dried and cut into pieces
a handful of fresh rocket, cleaned and chopped
a handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and cut into slivers
extra virgin olive oil, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
200 g kamut penne
a handful of hazelnuts, shelled and chopped
Makes 2-3 servings.
Combine the tomatoes, rocket, basil and garlic in a bowl and toss. Add the olive oil, salt and pepper, toss again and set aside. Cook the penne in salted filtered water until al dente, drain them and add them to the vegetables. Add some extra olive oil, pepper and finish with the hazelnuts. You can serve it warm though it’s equaly delicious cold.