250 grams (one box) of Bontasana White Corn Fusilloni
100 grams pea tempeh, rinsed and cubed
200 grams red and green cherry tomatoes, cleaned and cut in half
20 grams extra virgin olive oil
5 grams balsamic vinegar
15-20 fresh basil leaves, torn into pieces
2 tablespoons Taggiasca olives, pitted
1 garlic clove, peeled
Salt and pepper to taste
Put the cherry tomatoes and basil leaves in a bowl along with 10 grams of the extra virgin olive oil and balsamic vinegar. Add a pinch of salt and pepper and gently combine. Cover the bowl with cling wrap and store in the refrigerator to let marinate at least 30 minutes.
Meanwhile, heat the remaining oil in a non-stick pan over medium-low heat. Add the garlic and fry gently for 1 minute. Add the tempeh with a pinch of salt and cook over medium heat for 3 to 4 minutes, stirring constantly. When the tempeh is golden, remove it from the heat.
In a large pot of plenty of boiling water, cook the White Corn Fusilloni according to the package directions. Drain the pasta and let it cool completely.
Transfer the pasta to a large bowl. Add the tempeh along with the remaining oil in the sauté pan, the Taggiasca olives and the marinated tomatoes.
Combine everything and serve immediately or refrigerate for a few hours and enjoy during your lunch break, on the beach or at a picnic.
Recipe by Francesca Bettoni, Beauty Food Blog