This summery pasta dish makes good use of tomatoes, arugula, and physalis, otherwise known as cape gooseberry. This unfamiliar fruit is common in South America, particularly Peru, where it is prized for its flavor as well as purported medicinal properties. If you can't find physalis, you can use the other type of gooseberry, sometimes found in supermarkets, or cranberries, which share a similar tartness. You can use regular pasta rather than the olive variety called for, too.
- 250 grams macaroni (Milaneza, with olives, or similar)
- 4 cherry tomatoes
- 6 physalis
- 1/2 cup arugula
- feta cheese (to taste)
- olive oil
- sesame seeds
- salt (to taste)
- Heat a large pan with water seasoned with salt.
- When it starts to boil, add the pasta and stir with a spoon so it does't stick. Cook for about 9 minutes. Drain, rinse well in cold water, and cool.
- Wash and cut the tomatoes and physalis.
- Place the pasta on a platter, add the washed and drained arugula and mix.
- Add the cherry tomatoes and physalis.
- Crumble the feta cheese on top and season with a little bit of olive oil.
- Toast the sesame seeds in a nonstick skillet, then sprinkle on the top of the pasta.