Pasta Salad

Pasta dishes are simply always delicious!

Cook pasta in plenty of salted water until al dente, rinse and pour olive oil. Use your hands to massage the oil in nicely – this will lightly marinate the pasta. Penne rigate or short thick macaroni are best. Peel the tomatoes, remove the seeds and cut into cubes. Remove peel from potatoes, cut into cubes and cook in salted water until done and rinse. Remove the skin from the garlic, cut it into fine slices and fry them in olive oil until crispy. This takes 3-4 minutes. Clean, dry and chop kitchen herbs, there should be at least 3 kinds of fresh kitchen herbs. Finely dice the cooked ham.

The leaf salad is served as follows: Mix pasta with beef broth – add cooked potato cubes – add kitchen herbs, ham, tomato meat and fried garlic – season everything together with salt, pepper and a touch of cayenne pepper and season with a little lemon.

Exact quantities are not possible – it is up to you how much herbs, tomatoes or ham you use. Rule of thumb: For 1 package of pasta (500g) 3 medium potato tubers and 3 cloves of garlic. If you want it even crispier, you can also roast the pre-cooked potato cubes in olive oil until crispy.

Ideal accompaniment: fresh white wine and a soft-boiled egg.

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