Mediterranean Marinated Vegetables
100 g each of : marinated Italian antipasto (more of whatever you favour) :
- Stuffed or pitted olives (green or black or both if you love olives and prefer variations and colour)
- Sundried Tomato
- Marinated Mushrooms
Fresh Herbs and Vegetables
Spinach, Rocket, Parsley, Lemon Basil for Garnishing
(any one of the selection or combination of all)
For Roasting (Aioli)
Garlic Cloves (2 to 3)
Chilli slices from 1/2 long variety
(alternative : dried chilli powder or chilli flakes)
Optional : Pinenuts (separately in oven till dark yellow but not brown)
* For non-vegetarian option : add marinated octopus
STEPS
Warm up marinated vegetables to at least 80 degrees C so that the temperature difference will not cause shock and bring down the level of the aioli and pasta later.
Boil pasta in salt and vegetable oil till al dante or below (if leaving in water before sauce is ready)
Fry garlic till fragrant. Add chilli but do not leave it to cook for more than a minute (discard if you prefer a less spicy sauce).
Stir in noodles and toss with marinated Italian vegetables until well combined but don't overdo it.
To serve, garnish with fresh herbs, vegetables and pinenuts.
* Viola : a complete meal within 10 minutes!
