Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives

3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

Method

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

• Uncategorized