Farfalle with cherry tomatoes and basil

Farfalle, also known as bow-tie pasta, originated in Northern Italy in the Emilia-Romagna and Lombardia regions in the 1500s. The word "farfalle" actually means "butterflies" in Italian.

At PASTA CRAFT, we hand-crimp out farfalle. We also infuse them with flavour, spinach, pepper, chilli and fennel. We love this pasta's gentle al dente bite in the centre and soft wings.

This is light summer pasta. The cherry tomatoes, which are barely cooked and get as many colours as possible, give the dish a freshness. The olives add salt, and the balsamic finish adds a lovely tartness. This dish is about colour, stunningly bright summer flavours and healthy eating. I left out the bocconcini cheese as my niece is allergic to dairy, but add it; it lends a creamy tone that is a delight.

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Ingredients:

8 oz. farfalle pasta, spinach preferred

8 cups water

1/2 teaspoon salt

3 drops olive oil

2 tablespoons olive oil

4 cloves garlic, minced

3 scallions, sliced thinly

10 oz. cherry tomatoes, halved longitudinally, in colours preferred

12-14 olives, left whole

Salt, to taste

1/2 teaspoon pepper

1 tablespoon balsamic vinegar

Basil to garnish

Boconcinni cheese

Bring the water, salt, and olive oil to a boil. Add the pasta and cook for 6-7 minutes for fresh pasta or as per the instructions on the box minus 1 minute for al dente. Drain and set aside with 4 tablespoons of the cooking water.

Heat the oil and add the garlic and scallions. Sauté on low heat for 1 minute until the scallions are soft but not coloured. Add the cherry tomatoes and cook for 3-4 minutes until the tomatoes are hot and just beginning to start to get very soft. You want the cherry tomatoes to remain fresh and not become a sauce.

Add the olives, salt, pepper, and balsamic and toss well—taste for salt and acid.

Add the pasta and cooking liquid to the bowl, toss well, and heat the mix. Serve in a bowl topped with basil bocconcini cheese.