Tuesday, October 16, 2012


cherry tomatoes (small ones) 12
ordinary tomatoes, halved 2
 American corn, boiled 50 grms
  leaves of basil 4
Small bunch of spring onions
black or green olives, (optional)
olive oil, for drizzling
 penne pasta, boiled and kept warm  200 grms
Cheese (grated) 1 cup

Put together
Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts.
Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl.
Cut the basil, snip or pull the olives in half and mix the American corn.
Add a drizzle of olive oil, then put the pre-boiled pasta into two bowls, sprinkle with salt, pepper and then the cheese.

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