September is here and my long summer Italian holiday has just ended. We came back last night a bit tired but with a nice tan, topped up with plenty of vitamin D, relaxed and looking forward to cook new exciting meals.
Whenever I spend time in Italy each time I sort of become a little bit more Italian at heart and I love that. So in tune with my Italian spirit my recipe today is a light and healthy pasta with raw tomatoes, basil and olives.
Raw vegetables retain most of their vitamins which are often destroyed during cooking. I have had so many this summer in fact I have found myself constantly chopping.
So this pasta dish with olive oil, raw tomatoes, olives and fresh basil is just the perfect dish to keep healthy and it is ever so tasty. Just make sure you use perfectly ripe non-watery tomatoes. Beef tomatoes and sun-ripen cherry tomatoes would do.
- Prep Time : 15 minutes
- Cook Time : 10 minutes
Chop the tomatoes into small pieces, cut the cherry tomatoes in halves and let them marinate for 30 minutes with one sliced garlic clove, the torn basil leaves, the olives cut in half, a pinch of salt and 4 tbsp of olive oil.
I used fresh basil leaves for maximum flavour. Much better than dried herbs.
To the marinade you can add a few thyme leaves if you like.
Toast well the bread then rub it with the other garlic clove, then reduce it into crumbs. You can put it in a plastic bag and beat it with a rolling pin to crush it.
Cook the pasta al dente in salty water then drain and mix it with the marinated tomatoes.
Serve with a sprinkle of olive oil, the bread crumbs and garnish with basil leaves and thyme.