The quickest, easiest pasta dish of all. And one of the most delicious. The only cooking is to boil the water for the pasta. As soon as it starts to feel like winter is over, the sun is getting warmer, the evenings becoming longer—that’s when I think about making pasta primavera again.
The dish is all about the fresh flavours of the raw ingredients: tomatoes, basil, mozzarella cheese, garlic, olive oil (extra virgin of course), with a hit of salty umami from the black olives.