Summer pasta

One of the advantages of Italian recipes is their simplicity. However, I cannot understand why they like to complicate it by peeling and de-seeding tomatoes... This time I used cherry tomatoes and found out that their small size makes it even more difficult to peel... I think that next time I'll remove the seeds but keep the skin!

Apart from the tomatoes, this recipe takes 10 min to do. It is also tasty. From Pasta e primi piatti: le ricette della tradizione (Pasta and starters: traditional recipes), a book I bought in Italy.

I added 1 chilli but it was too much. We both ended up with flaming lips! Half will be enough for a kick. 

Serves: 2 persons.

Ingredients:

• 175g linguini (the recipe called for spaghetti)
• 200g tomatoes, plum or cherry (I used cherry)
• 1 garlic clove, sliced
• ½ chilli
• ½ pepper, yellow or green, sliced
• 75g chestnut mushrooms, sliced
• 75g green or black pitted olive (I used black)
• basil leaves to taste
• olive oil to taste

Method:

1. Place the tomatoes in boiling water for a few minutes. Peel them, remove the seeds and cube them. 
   
   
   
   
   
   
2. In a frying pan, fry the garlic with the chilli in olive oil for 2 min.
   
   
   
   
   
   
3. Add the mushrooms and pepper and fry for 5 min.
   
   
   
   
   
   
4. Add the tomatoes and fry for 2 min.
   
   
   
5. Add the olives and basil, stir and remove from the heat.
   
   
   
6. Cook the pasta in salted water. Drain.
7. Add the pasta to the frying pan and stir into the sautéed vegetables.
   
   
   
   
   
8. Serve immediately.