Frosty mornings are starting our days at the moment, but the days themselves are purely magical. Rugged up in dressing gowns we sat outside in the sun to eat boiled eggs and soldiers for breakfast. After doing a bit of craft we were back outside for morning tea, basking in the sun, simply hanging out. Tricks were performed, gardening tips were given, theatrical shows were put on, ideas were tossed about. Not by me, I just sat there drinking tea, eating cookies and soaking it all in. It was nice to have nothing on the agenda for a change.
With spirits high, at 10 to 12, I decided to make pasta for lunch, instead of the usual sandwiches. I set the table with bright table linens and opened a bottle of wine. This was the super quick and easy pasta I made, served with a green salad from out garden. Delicious!
Penne with fresh herbs, olives and tomatoes
Serves 4
• 400 grams penne pasta
• 1/2 cup olive oil
• 1 cup mixed herbs - basil, parsley, oregano (chopped)
• 1/2 cup kalamata olives (pitted and sliced)
• 250 grams cherry tomatoes (halved)
• 2 cloves garlic (finely chopped)
• 1/4 teas. crushed red chilli flakes
• salt and pepper
Cook the pasta in boiling water until al dente. Drain and then toss with half the olive oil, herbs and olives. Season to taste. Heat the remaining oil in a fry pan and cook the tomatoes, garlic and chilli over a high heat until heated through. Stir through the pasta and serve immediately.
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