A Simple Pasta Lunch for the Heart of Summer

There’s a lot of food flying through our kitchen these days and we’ll return to preserving posts tomorrow but it’s important to remember to eat some of this great produce while it’s at the peak of freshness.  Here’s a simple lunch that was just fabulous and took less than 10 minutes to prepare which is a bonus in the busy days of preserving:

A Simple Pasta Lunch for the Heart of Summer Tomato Olive Oil Garlic Flour Cooking Recipes


  • Pasta
  • 1 clove garlic
  • salt
  • pepper
  • chile flakes
  • arugula
  • cherry tomatoes
  • olive oil
  • Cheese (I use an old white Cheddar from PEI to be closer to home but parmesan and pecorino are also ideal)


  • Turn salted water on max and bring to a boil.
  • Slice tomatoes and toss in bowl with salt and pepper to season
  • Chop or rasp garlic into the pasta, add olive oil and toss
  • Add chile flakes to taste
  • Add arugula (as much as you’d like)
  • Finely grate cheese into mix.
  • Allow the flavors to meld as your water comes to a boil.  Continue to toss occasionally.
  • Cook and drain paste (do not rinse).
  • Through pasta into bowl of other ingredients, toss and serve.

This is a super-easy summer lunch that’s just bursting with summer flavors.


  1. Oh that sounds yummy! I need to see if there are any cherry tomatoes left on the neighbor’s vines. He isn’t home enough to pick them fast enough and told me to pick anything that needed picking and use it up. I put the last of the cherry tomatoes from another neighbor in the dehydrator this morning. If I find any cherry tomatoes, I will get some spinach to make this!

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