This is a wonderful summer pasta dish that uses the flavours of fresh tomatoes and basil when they are at their peak.
In my vegetable garden the  basil  is so dark green and bursting with health , the little tomatoes bright red and super-sweet, they are just asking to be picked.  When you are able to use the fresh ingredients rather than tinned or concentrates the flavour is truly different. It really is the taste of summer – and so simple to make.

• pick your little tomatoes
• cut them in half or quarters depending on size

• put them in a bowl
• add some salt and a little crushed garlic
• cut the fresh basilico roughly – be generous with it

• mix in about half a cup of very good olive oil
• some black pepper
• boil water and salt in a large pot for the pasta, cook the pasta until ‘al dente’
• I used ‘fettuccelle’ but you can use any pasta you fancy
• drain the pasta keeping half a cup of the water
• put the pasta in a bowl, add the water and now the tomato mix

• the heat of the pasta will release the flavour of the tomatoes and baslico
• add a little more olive oil and serve

• Buon appetito!!