2nd February, 2008
JAMIE CROOKIVER (aka JAMES CROOK)

PICTURE: James Crook "This is one of my favourites pasta recipes for summer, we often make it after a day down the beach with friends because it’s light, incredibly easy to prepare and ends up served warm rather than hot."

Pasta is so flexible that it can make a perfect meal in summer or winter depending on how it’s served. This is one of my favourites pasta recipes for summer, we often make it after a day down the beach with friends because it’s light, incredibly easy to prepare and ends up served warm rather than hot. It’s the right season for tomatoes too, so make the most of it while they’re sweet and tasty!

INGREDIENTS:
1 punnet cherry tomatoes, halved
1 ripe avocado
1 handful fresh Italian herbs - basil, oregano or marjoram work well
100 grams parmigiano reggiano or other strong cheese
4 tablespoons olive oil
1 tablespoon red wine vinegar
A little bit of crushed garlic
Salt and freshly ground pepper
250 grams fettuccine pasta

METHOD:
It’s so easy!

Cook the pasta according to the packet directions - usually about 10 minutes.

While it’s cooking, prepare the other ingredients: halve the cherry tomatoes and pick the leaves whole off the herbs. Put them into a large bowl and squeeze them together with your hands to soften the tomatoes slightly. Slice the avocado into bite-size pieces and add to the bowl with the oil and vinegar. Crumble the cheese in or slice it thinly using a potato peeler. Stir and season with salt and pepper.

When the pasta is ready, drain and add it to the bowl. Stir it for a few seconds to mix it all together and then serve immediately.

Perfect with a light white wine served icy cold, try a frontignac.

Enjoy!

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