Pasta alla Primavera

It’s a lazy summer day, the whole morning was spent on the hot beach and now you’re tired and hungry. But the thought of a heavy pasta is too much to think about, besides that making the effort is out of the question anyway. Have you ever found yourself in this situation? Where you want to eat, but the heat just makes the idea extremely unattractive? I know I have. And I think that’s why pasta alla primavera was invented – simple, tasty, and only semi-warm; not heavy and filling. Enjoy.

Ingredients (serves 2)

  • 400g short pasta (penne, farfalle, etc.)
  • 4 excellent quality tomatoes (try to buy organic if you don’t usually)
  • 7 black olives
  • 10 leaves fresh basil
  • 2 cloves of garlic
  • olive oil

Preparation (25 minutes + 20 minutes to sit)

Chop the tomatoes into little cubes, then put them in a strainer. Chop the garlic into thirds (more or less), and add to the strainer, together with the basil (chopped) and the olives (chopped). Mix everything around and then leave to sit for at least 20 minutes (the longer you leave it the better, although not more than an hour). Come back after 20 or more minutes, and fill a large pot with water and some rock salt, and stick it on high heat. When the water is boiling, throw in the pasta and stir every two minutes. After about 7 minutes, taste one of the pastas and keep doing so until you judge the pasta to be ready. Remember, it’s better if it’s slightly undercooked (al dente) than if it’s overcooked. Strain the pasta, then toss it back in the pot and drizzle it with some olive oil and then add the tomatoes and olives and all that in. Stir it all together and then serve!