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Categories:
olive oil potatoes green beans blanched tomatoes black olives red chili anchovy parsley pasta shells large Parmesan cheese
Viewed: 27 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 3 medium potatoes boiled, peeled, cut into large chunks
- 8 3/4 ounces green beans blanched, cut into thirds
- 3 medium tomatoes diced, juices reserved
- 16 pitted black olives
- 1 fresh red chili small, finely chopped
- 3 anchovy fillets finely chopped
- 3 tablespoons fresh parsley leaves chopped
- 13 1/4 ounces pasta shells large
- Parmesan cheese grated, to serve
Method
- Heat oil in a large saucepan over medium heat. Add potatoes and green beans. Cook for 3 mins, until lightly browned. Add tomatoes, reserved juices, olives and chili. Season. Cook for another 5 mins, stirring occasionally. Add anchovies and parsley.
- Meanwhile, cook pasta shells in boiling, salted water until al dente. Drain then toss with sauce. Serve immediately with Parmesan.
