bruschetta pasta

This is probably the simplest and easiest pasta you'll ever make. But you know that I don't like to sacrifice taste for anything or anyone, so trust me when I say that this will not let you down - it's the perfect thing to make a big bowl of in the summer, as a side dish or as a main with some nibbles on the side.

I got this recipe from my mum who makes it all the time, but I don't actually know where she originally found it. It doesn't really matter, since it can barely be called a recipe - it's that simple.

500g dried pasta (or however much you want to make, just divide the other ingredients by 5)
5 ripe vine tomatoes
a couple of bunches of fresh basil
5 large cloves of garlic (or more if you're brave!)
5 tablespoons extra virgin olive oil
salt & pepper to taste

To make:
1. Dice the tomatoes, chop the basil (careful not to bruise), crush garlic.
2. If possible, season & marinate all of that in the olive oil for a while. Not essential though.
3. Cook the pasta according to instructions (we usually have shell shaped pasta, but any will do)
4. Mix it all up, season to taste, serve!

We had our friend C over (semi-watching the England vs Uruguay match that decided their fate... sad times), so I wanted to add a little something to the meal and made those prosciutto wrapped asparagus I talked about the other day. It was such an easy dinner to put together so I would recommend it.

You might not want to make this for a first date situation though... the raw garlic is pretty intense. I love garlic so it wouldn't phase me, but you never know with these things!