Don't worry your little head, Bossy Thing isn't turning into Goop. But I couldn't resist sharing this lovely recipe with all my (largely imaginary) blogging friends. We are having a run of hot, very humid weather here on the English south coast, the kind of air that leaves me feeling like a steamed dumpling. I don't much feel like eating and needed something really fresh and light to tempt me. This gorgeous dish achieves exactly that - despite being served hot, it has a salad feel and is extremely healthy. You can of course use whichever pasta takes your fancy but farfalle - "butterfly" - is my absolute favourite - the little bow shapes are so easy to skewer and eat, and it always seems to taste extra delicious. Photo is from my little-used Instagram account @lunchforoneuk.
2 medium-sized ripe tomatoes, room temperature
2 spring onions
a handful of pitted green or black olives
a sprig of fresh oregano
2 handfuls of fresh rocket
1 tablespoon of balsamic vinegar
3 tablespoons of extra virgin olive oil
Put the farfalle on to boil in a large pan of salted water - it should take around ten minutes to cook. Chop up the tomatoes, spring onions, olives and oregano, and put them in a bowl. Roughly tear the rocket on top. Add the balsamic vinegar and olive oil and season with salt and pepper. Mix together well. When the pasta is cooked, drain it and add to the bowl, tossing everything together. The heat of the pasta warms the tomatoes so serve at once with a little parmesan over the top.