Pasta Shells with Tomato Salsa

This is a quick recipe which I often fall back on. Most of the ingredients or substitutes can be found in your pantry.
300 g 12 oz pasta shells, large or small
500 g 1 lb ripe large tomatoes, diced or 1 tin
1/4 cup olive oil
1 Tblsp white wine vinegar
1 red chilli, deseeded and diced or a capsicum but it has not the bite
1 clove garlic, crushed
100 g 4 oz cashew nuts, broken, or nuts of your choice
4 spring onions, thinly sliced
10 basil leaves, torn
small bunch of parsley, chopped
Bring a large pan of salty water to the boil. Add the pasta and cook until tender but al-dente.
Combine the tomatoes, chilli, oil, garlic and vinegar in a bowl. Season to taste.
Drain the pasta and return to the hot pan. Fold in the tomato mixture.
Add the cashew nuts, basil, spring onions and parsley.
Serve while still hot.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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