Fresh Tomato and Basil Pasta Salad

Fresh Tomato and Basil Pasta Salad

Cooking time: 20min, serves 4

  • 375g Vetta High Protein Low Carb Penne
  • 140ml (7 tablespoons) extra virgin olive oil, plus extra to serve
  • 1kg assortment field grown (or cherry tomatoes), diced in half
  • 10 Anchovies
  • Sea salt, to taste
  • 1 bunch fresh basil, leaves picked
  • 200g Parmesan, shaved
  1. Cook pasta according to packet instructions, drain and spread pasta over a large tray. Drizzle with 2 tablespoons of olive oil.
  2. Place tomatoes in a large bowl. Lightly season with sea salt and freshly ground black pepper, then drizzle with about 4 tablespoons of remaining oil.
  3. Add basil (if leaves are large, tear into smaller shreds) and set aside for an hour, if possible, to allow juices to form.
  4. Place pasta in a serving bowl and toss with remaining olive oil and anchovies. Add tomato mixture, Parmesan and extra seasoning.