Inspired by alfresco feasts in the sunshine of Sardinia, these simple yet flavoursome recipes are summer on a plate
WHITE PEACH, COURGETTE AND PINE NUT SALAD
SERVES 4
4 small courgettes
3-4 white peaches (or nectarines)
Salt, to taste
Zest and juice of 1 lemon
Extra virgin olive oil, for drizzling
40g pine nuts
Chopped fresh herbs, to serve (mint and parsley; tarragon; chervil; or basil would also be delicious)
Courgettes are undervalued raw. They work brilliantly in salads; sliced thinly and dressed simply, they become nutty and lemony, and match perfectly with fruit. The pine nuts provide a welcome savoury richness and some extra texture. You can add some cheese to this if you wish (mozzarella, burrata, a young pecorino or goats' cheese would all work well), but otherwise this is a delicious, summery salad that relies on the fresh flavours of the individual ingredients.
1 Finely slice the courgettes (you can peel them into ribbons or use a mandoline, based on preference) and the peaches. Lay them on a platter, sprinkle over some salt and the lemon zest, then squeeze over the lemon juice and drizzle over some olive oil.
2 Briefly toast the pine nuts in a saucepan over a low heat or place them in a 170°C (150°C fan oven) gas mark 3 oven for a few minutes until golden. Scatter them over the salad and finish with some freshly chopped herbs.
PASTA CAPRESE
The classic tricolour caprese salad, reimagined in a pasta dish, is a staple of high summer. It involves making a messier version of the infamous salad – chopped tomatoes, some bruised garlic, plenty of oil, juicy mozzarella and basil, tossed through some good sturdy al dente pasta.
It is so simple and so unbelievably good to eat: juicy, sweet, creamy, fragrant, dribbly happiness. Like all of the simplest recipes, the quality of the ingredients is paramount: ripe tomatoes, a good oil. It’s also important that the pasta is al dente, as when eating it in a salad, it becomes extra important to have a bit of chew.
SERVES 2 (abundantly – you will eat lots)
200g pasta (I use rigatoni or
tortiglione)
450-500g ripe tomatoes
1 generous handful of basil leaves, torn
1 garlic clove, halved
2 balls of mozzarella
Extra virgin olive oil (plenty)
Salt, to taste
1 Cook the pasta in well-salted boiling water until al dente. Drain and allow it to cool slightly, stirring occasionally to stop it sticking together.
2 Chop the tomatoes and add them with the torn basil, halved garlic and pasta to a bowl big enough to hold everything. Tear in the mozzarella. Add a couple of glugs of oil and a few pinches of salt. Toss everything well and taste for seasoning. Add more oil and salt if necessary and serve.
SPAGHETTI WITH GARLIC BREADCRUMBS, ANCHOVIES, CHILLI
