Despite all the years to date we have been engaged with food, and its relationship with flavour, it never ceases to amaze us how transformative a single unique ingredient can be. The Salvagno Olive paste brings a moreish salty brust of authentic Mediterranean flavour to Fusilli pasta salad with tomato and olive and Tomato, rocket and olive salad.

500g Rustichella Fusilli, ¼ cup cooking water reserved
Pons sweet white garlic, chopped
2 Tbsp Salvagno olive paste
1 Tbsp Colonna Classico extra virgin olive oil
1 Tbsp Forvm Merlot vinegar
1 punnet cherry tomatoes, halved
Rocket or spinach leaves

Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Drain, reserving ¼ cup of cooking water.

In a small bowl mix the olive paste, olive oil and merlot vinegar, stir until combined.

In a large bowl add the pasta, tomatoes, sweet garlic, and rocket or spinach. Pour over the olive paste mixture and reserved pasta water. Stir until the pasta is coated well.

Serve warm or cool.



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