A step-by-step guide to make a plateful of summer:
1. After you’ve eaten breakfast, thinly slice some garlic and chop some basil into ribbons, and put them in a very big bowl with a hearty slug of good olive oil.
2. Go to work. Or, if you’re me, go to your nearest café/bakery and write more of this blog, then wander around random neighborhoods of London searching for more material for said blog and generally passing the time.
3. Return home after work/moseying. Your kitchen will smell like at Italian grandmother’s been cooking while you were out. After taking a deep whiff, chop up from two to four of the ripest, squidgiest tomatoes you can find and mix them with the garlic, basil, and oil.
4. Do whatever it is you do post-work; go the gym, run out to the supermarket, or watch the festival of minor sports currently appearing on most television channels.
5. When you’re good and hungry, boil some salted water and add a small fistful of spaghetti (not whole wheat – I normally love the chewy, nutty stuff, but it doesn’t work for this dish.)
6. While the spaghetti is cooking, cut a ball of mozzarella into cubes the size of your top thumb joint. When that’s done, run back and watch another five minutes of athletics.
7. Drain the pasta, then pour it on top of the tomato-garlic-basil mixture. Scatter the cheese over the spaghetti. Toss the spaghetti and cheese together first, then bring the tomatoes up from the bottom of the bowl.
8. Serve. Eat with lots of appreciative groaning. When you’ve finished with the pasta, pick up your plate and slurp the rest of the tomato-garlic dressing like a ten-year old drinking cereal milk.
9. Repeat for all of August and a chunk of September.
(Serves 2. For the less personalized version of this recipe, visit The Wednesday Chef.)