[i ate] farfalle with fresh tomatoes, basil, fior di latte, black olives, roasted garlic, cracked black pepper, dried oregano and extra virgin olive oil

This is a cold and refreshing summer italian pasta dish. Quick and simple.

Garlic gets sliced and lightly roasted in olive oil. On low heat, low and slow, you don't want a lot of color on it. Pasta is cooked very al dente in salted water, washed in cold water, properly drained, and is mixed with the rest of the fresh (basil, ripe and juicy ox heart tomatoes, fior di latte, olive oil)/dried (oregano, cracked black pepper, salt)/roasted (garlic)/brined (black olives) ingredients. A good extra virgin olive oil should be used.

Quantities of each ingredient are up to your liking. We love it with lots of garlic and olive oil. Garlic can be omitted if you are not fond of it.

Many textures, very fragrant and a delicious explosion of flavours. One of our favourites. Deep in autumn now, a plate of mediterranean summer memories!