After three months of pretty solid rain (It took me three weeks to be able to leave the house without an umbrella when I got to London) it was nice to have a week or so of lovely, baking hot days. But I’d spend my summer hankering down and eating things like beans on toast to get me through the cold weather — I needed some summer recipes.
This is one such summer recipe. Apart from the pasta everything is raw, so you don’t have to struggle in a baking hot kitchen, and it’s lovely and light to eat. And it’s tasty, obviously.
- 2 firm tomatoes
- 2 peppers of any colour but red (yellow and green is best)
- 1 small onion
- Fat free vinaigrette
- 125g wholewheat pasta
- A couple of handfuls of baby spinach
- Cut the tomatoes in half. Scoops out the seeds and the flesh, then dice the skin. Put it in a bowl
- Dice the peppers and onion and add those to the tomatoes. Drizzle with the vinaigrette and toss together. Leave to soak in whilst you make the pasta
- Cook the pasta in a saucepan according to the packet instructions, then drain it
- Roughly tear the spinach and add it to the pasta whilst it's still warm, stirring to make it wilt. Try not to have any big pieces of spinach — the smaller they're torn the better
- Toss the onion, tomatoes and peppers with the pasta and spinach. Pile onto plates and twist a little black pepper over the top
- Serve, preferably in the garden with a nice cold drink