My sister Kathy had the family over for dinner on the weekend and served us this Fresh Tomato Lemon Olive Pasta with a green salad and a shrimp cake appetizer in her backyard. So good! The pasta was light, fresh and really flavourful. The sweet summer ripe tomatoes bathed in lemon zest, olives, capers, basil, garlic, olive oil and Parmesan made a really appetizing “sauce” for the pasta. The flavours blend so well. The recipe called for anchovy paste which I didn’t have so I substituted capers. My sister used shaved Parmesan and larger rigatoni pasta. I tried it with finely grated Parmesan and baby rigatoni. I think I prefer the shaved cheese and smaller pasta, but suit yourself. Blanched asparagus and some toasted almond slivers might be a great addition too.
My sister adapted the recipe from Food & Drink, an Ontario LCBO magazine with stunning pictures. When I got home, I found my copy and made it again the next day – in less than half hour. I prepared the tomato-olive mixture and marinade a couple of hours ahead, then made the pasta and tossed it all together just before serving. Easy.
Did I mention Kathy made a mouthwatering pear crisp for dessert?