Summer has arrived in the Bahamas – it’s feeling properly hot here now and the water is finally warm. Now, that last bit about the water probably sounds ridiculous – it’s way above 20˚C. But I think there must be some kind of internal thermostat that tells you when the water is refreshing vs when it’s bloody freezing on any of the wobbly parts between upper thigh and shoulder blades, and my internal thermostat has now got turned to the Caribbean setting, meaning I’m a complete wuss in any water colder than an acceptable bathtub.
So, to celebrate the warmness and the fact that there are finally some decent, teensy tomatoes on the island, I made this pasta: chopped tomatoes and olives sauteed in olive oil in the time it takes to cook some long pasta, then mixed with roughly chopped rocket/arugula and a little basil. A bit more raw olive oil and grated parmesan to serve. Summer on a plate.
