- 350 grams macaroni
- 4 Tomatoes
- 1 tablespoon Caper
- 50 grams green Olives (pitted)
- 4 Scallions
- 3 sprigs Chervil
- 2 tablespoons Lemon juice
- 2 tablespoons white Balsamic vinegar
- Sea salt
- freshly ground Pepper
- 1 pinch Sugar
- 4 tablespoons Olive oil
Cook the pasta in boiling salt water until al dente.
Rinse the tomatoes, quarter, remove the stalks and the seeds and chop into small pieces. Drain and chop the capers and olives. Rinse the scallions and cut into thin rings. Rinse the parsley, shake dry and coarsely chop.
Mix the lemon juice, vinegar, oil, sugar and season with salt and pepper. Mix in the chervil, scallions, capers, olives and tomatoes. Season with salt and pepper. Briefly rinse the pasta, drain well and mix with the salsa.
Refrigerate until ready to serve.