Here is a simple summer dish, rich in vitamins, mineral salts and antioxidants! Summer pasta with rocket salad and cherry tomatoes is light, digestible, fragrant and cheerful. Wholegrain pasta helps to keep dangerous glycemic peaks at bay, tomatoes cooked in extra virgin olive oil provide lycopene, a powerful antioxidant, chili pepper is a source of vitamin C while olives and rocket salad provide fiber, calcium, iron and phosphorus, but also beta-carotene and lutein, which help to counteract the damage of free radicals.
320 grams of short wholegrain wheat pasta
1 bunch of rocket salad
300 grams of cherry tomatoes
2 cloves of garlic
3 tablespoons of pitted green olives
Extra virgin olive oil
Clean and cut the tomatoes into pieces. In a pan, brown the crushed garlic in extra virgin olive oil. Add the tomatoes and cook for ten minutes on high heat, stirring often. Chop the rocket and the olives. Add the rocket salad and olives to the pan and immediately remove it from the heat. Remove the garlic. Boil the pasta in salted water and drain it al dente. Season the pasta with the prepared sauce, season with pieces of fresh chili pepper and serve.