She Strengthens

Summer’s Fresh Flavor

As the sun shines bright, our palates crave something light and refreshing. Lately, I’ve been feeling like my taste buds have been stuck in a rut, longing for a flavor that’s both satisfying and revitalizing. It wasn’t until I started daydreaming about summer that I had an epiphany – tomatoes! Those juicy, sweet, and tangy fruits (yes, fruits!) are the epitome of summer’s flavor.

The Star of the Show: Tomatoes

Summer is the season when tomatoes take center stage, and it’s a culinary crime to overcook them. Instead, we want to preserve their natural sweetness and texture. For this dish, we’ll use vine-ripened tomatoes, carefully deseeded and diced to add bursts of flavor to our pasta.

A Mediterranean Twist

To create a light and fresh summer pasta, we’ll combine the tomatoes with crushed pepperoncino (dried chili flakes) and plenty of garlic, sizzling away in hot olive oil. This Mediterranean-inspired sauce will transport your taste buds to the sun-kissed Mediterranean coast.

Adding Depth with Greens

To add another dimension of flavor without overpowering the tomatoes and garlic, we’ll incorporate peppery rocket and watercress. These leaves will wilt slightly in the heat of the sauce, adding a subtle yet refreshing twist to the dish.

Pasta-Al-Fresco Perfection

This al-dente pasta, tossed in the tomato and green mixture, looks like summer on a plate. Serve it warm, but I prefer it at room temperature, perfect for a light and refreshing summer meal.

Tips and Tricks

Before you start cooking, make sure to have all your ingredients prepared, as this dish cooks within 10 minutes. Don’t overcook the tomatoes, and be gentle when tossing them with the olive oil mixture. Finally, finish it off with a sprinkle of parmesan shavings for the perfect summer pasta.

Recipe

Yield: 4
Difficulty: Easy
Total Time: 20 minutes

Ingredients:

• 10 vine-ripened deseeded and diced tomatoes
• 6-7 cloves of garlic
• ¼ cup of oil
• 3 whole dried pepperoncino or ½ tsp dried chili flakes
• 1 fresh chopped green chili
• 3 handful rocket and watercress combined
• 1lb uncooked pasta (fusili, spiral, bucatini)
• Salt
• Crushed black pepper
• Parmesan

Instructions:

1. Pound and roughly chop the de-skinned garlic cloves.
2. Chop the tomatoes in half, remove the seeds and fleshy part, and dice.
3. Heat the olive oil in a large pan and add the garlic and dried chili. Cook until the garlic is golden brown.
4. Add the green chili and cook for a minute before adding the tomatoes. Delicately toss the mixture on medium heat until the tomatoes begin to soften.
5. Add salt and fresh-cracked pepper to taste, then remove from heat.
6. Add the rocket and watercress, gently folding the mixture. The greens will wilt slightly in the heat of the sauce.
7. Toss the sauce with your pasta and finish with a sprinkle of parmesan shavings.