Bob Hart's Angel Hair Pasta

THERE is a dish I make when the weather gets unbearably hot. It�s made with ingredients that are at their best in mid-summer, it�s quick, it�s easy, and it�s delicious. It�s my angel hair pasta in a cold tomato sauce with melted bocconcini. Here�s how I make it for two:

Make a sauce with four ripe, small to medium tomatoes. Try to get the really tasty South Australian ones for this recipe � the hydroponics just don�t deliver the summer flavours. And whatever tomatoes you use, ensure they are very ripe.

Cut a cross in the skin at the bottom of each tomato, plunge them into boiling water, lift out and peel. Cut each tomato in half. Squeeze out and discard seeds and juices, coarsely chop what�s left and place in a bowl.

Tear a handful of basil leaves � ideally very fresh and fragrant ones, still warm, from your garden � and add to the bowl. Finely chop a couple of garlic cloves and add to the bowl. Drizzle with about 4tbs REALLY good EV olive oil, and mix gently. Cover with plastic wrap and stand in a cool place for about an hour. Now, slice about 4 boccomcini into small pieces.

Cook 200g very fine pasta � angel hair (cappelini) is my favourite, but spaghettini is pretty much the same � in decently salted water. Take care not to overcook � fine pastas cook in less than half the time of most pastas, usually in less than 5 mins. Keep testing after 3 mins. When it�s ready, strain and return to pot. Toss in the bocconcini and toss pasta to melt cheese slightly, and tip the lot into the tomato bowl. Toss it all together, season with salt and plenty of freshly cracked pepper, add a splash more oil if it needs it, and serve.

Note: Some sooky folk simply flatten the raw garlic cloves rather than chop them and, after the sauce has rested, remove them before serving.

But not us, right?