3-Tomatoes Puttanesca Pasta

It's Monday, the sun is shining and I don't have
too much
to study. What a perfect day for cooking a summerish and Mediterranean Pasta dish! The recipe is a totally personal adaptation from an italian classic and I also didn't measure precisely the ingredients since it depends a lot on tastes (more or less spicy and so on). But, you know, with Pasta dish is usually a win-win.

Ingredients (for one)

4 cherry tomatoes, sliced in quarter

4 sun-dried tomatoes

tomato sauce (approx. 5 spoons)

4 black olives, pitted and sliced

1 garlic clove

extra-virgin olive oil

salt and black pepper

chili pepper

3 leaves of fresh basil (plus more for garnish)

80 gr whole wheat Tortiglioni

Directions

1. Bring a pot of salted water to a boil. Meanwhile, heat the oil in a fry-pan and brown the garlic for 2-3 minutes. Add the tomato sauce, sun-dried tomatoes, black olives, after a while add also the cherry tomatoes and basil. Season to taste with black pepper and chili pepper and stir.

2. Add pasta in the large pot and cook until al dente. Drain.

3. Put the cooked pasta in the fry-pan and mix well for 1 minute. Garnish with basil and serve.

***

So far the food intake of the day was completed by a mid-morning snack of carrots, red bell pepper and home-made hummus with way too much tabasco

And a juicy Pear coated in vanilla Kefir and sliced almonds after lunch

I also ate some Granola cluster straight from the bag while waiting for my apple-cinnamon tea to get ready.

Do you also search for you fav pieces in Granola mixes or am I the only weirdie?

Now I'm off to some more snacks (yep, I'm still hungry ahah!) and to some strenghten & stretch workout as Hal say.