My brother Jon and my sister-in-law Maria are both excellent cooks. They’re not vegetarian, but I always get fed well when I go to stay. And one of my brother’s pasta recipes reminded me of summer, so let’s pretend that autumn’s not sneaking up on us rapidly.
First time around, both Jon and I put mushrooms in, as we happened to have some lurking around and outstaying their welcome. Jon adds parsley as well. I made the recipe again and replaced the mushrooms with feta cheese, and the parsley with basil. This one had a lighter, less earthy taste. But you might want to dial back on the capers and/or olives if you don’t like dishes too salty.
Clove of garlic, crushed
Couple of spring onions, finely chopped
Half a chilli, finely chopped
Handful of small tomatoes, halved
A dozen small black olives, finely chopped
1tsp of capers
While the pasta is cooking (penne or fafalle is probably best), sweat the garlic, chilli and spring onions very gently in a tablespoon of olive oil. Add the tomatoes, olives and caper, and warm through. Drain the pasta and mix the topping through it. Add plenty of torn basil leaves and ground black pepper. If you’re veggie rather than vegan, it benefits from feta cheese crumbled on the mushroom-free version or some hard pasta cheese (Tesco’s is very good) on the original. Parsley works better than basil on the mushroom dish.