Summer Pasta

It was quite difficult to think of a title for this dish. It is vibrant and tasty and it really is a taste of summer, hence what we called it. The key to it is to marinate for at least 24 hours and then bring it up to room temperature before cooking the pasta. The really nice thing for us is that every ingredient, with the exception of the pasta, came from our garden. It is such a simple dish but really delicious. We are always saying that you shouldn’t use extra virgin olive oil for cooking (use old slag instead) but this is your opportunity to use that expensive and delicious extra virgin olive oil! You are not going to cook with it but it will add to the dish!

Print Recipe

5 from 1 vote

Summer Pasta

Prep Time10 minutes mins

Cook Time10 minutes mins

Marinating Time1 day d

Course: Main Course

Cuisine: Italian

Keyword: basil, cherry tomatoes, oregano, red chilli, spring onion

Servings: 2 people

Calories: 550kcal

Author: Chief Cook and Bottle Washer

Ingredients

• 300 g Cherry Tomatoes
• 1 Red Chilli
• 2 Spring Onions red if possible, otherwise a small shallot
• 1 handful Basil Leaves
• 1 tbsp Oregano
• 4 tbsp Olive Oil extra virgin!
• 200 g Fusilli Pasta
• Parmesan Cheese grated to serve

Instructions

• In a bowl that is large enough to take all the ingredients, halve the tomatoes and add them. Thinly slice the chilli and the spring onions and add these to the bowl. Tear the basil leaves, add them to the bowl with a tablespoon of dried oregano, add the olive oil and mix thoroughly. Cover and put in the fridge overnight.
  
• An hour before you want to eat, take the bowl out of the fridge and allow it to reach room temperature. You are not going to cook the mixture but you don't want it to be fridge cold.
  
• Put a pan of water on to boil, add more salt than you think you should (the Italians would say it should be as salty as sea water) and, when boiling, add the fusilli pasta. Cook for 1 minute less than the packet says and test for softness, we like it slightly al dente.
  
• When the pasta is cooked to your liking, drain it and add the tomato mixture to the pan. Stir well to incorporate and serve with gratings of parmesan cheese. Enjoy!
  

Nutrition

Calories: 550kcal | Carbohydrates: 42g | Protein: 17g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 423mg | Potassium: 534mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1358IU | Vitamin C: 69mg | Calcium: 373mg | Iron: 4mg