I think one of the summer's greatest gifts is the tomato. A ripe, plump tomato, either one that is so small you can pop it in your mouth or slice it into slabs, is the fruit of the gods. I've planted several varieties, some that I've never even heard of before, like Summer's Bee (note I am a beginner gardener!), a golden streaked cherry tomato that looks like sunset-painted skies. I have to resist eating them all in one picking, leaving me with an empty colander with nothing to show! It's July, and I'm happy to say that tomatoes are here to stay for the moment.

As a long-distance runner, pasta and fresh bread are my carb indulgence after a long run. Although I need very little convincing to eat pasta and bread any day of the week, they are my comfort food like many. There is something very comforting and nurturing about a steaming bowl of pasta cooked with love and care whilst maintaining the integrity and purity of the ingredients in the process.

This cherry tomato linguine is a sweet celebration of the beautiful tomato bounty. When simmered long and slow, it becomes a luxurious and silky sauce that is light compared to a wintery counterpart. What would a summer pasta be without spongey focaccia to sop up the juices? This airy and bouncy focaccia is so delicious, topped with fresh garden herbs, olives, and colorful cherry tomatoes. It may seem intimidating to make if you are new to bread baking, but this is so easy and simple that you soon be able to whip one up at a moment's notice. If you are lucky to have leftovers, it makes an excellent foundation for a panino or sandwich!

Cherry Tomato & Herb Focaccia

Serves 4-6

1 1/2 cup (355 ml) warm water

2 1/2 teaspoon instant yeast

pinch of sugar

2 cups (240 g) all-purpose or bread flour

3 tablespoons extra-virgin olive oil, plus more to drizzle

1/2 teaspoon kosher salt

3 garlic cloves, finely minced

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced oregano

1/2 tablespoon fresh minced sage

3-4 fresh thyme sprigs

1 handful cherry tomatoes, halved

1 cup pitted olives of your choice, roughly chopped (I like Kalamata)

Maldon salt

In a stand mixing with a dough hook attachment, add the water, yeast, and pinch of sugar. Use a spoon to dissolve the yeast and let it sit for 10 minutes. It should be a little bit bubbly and frothy. If there are no signs of activity, your yeast may be old. Repeat with fresh yeast if so.

Add the flour to the bowl and mix on medium speed for a few minutes, stopping to scrape down the sides of the bowl.

Pour in the olive oil and continue to mix the dough on medium speed until it is thoroughly incorporated into the dough, about 5 minutes. This will be a very wet dough, almost soupy which is just how it should be.

Add the salt and continue to mix on medium speed for another 2-3 minutes.

Again, this will be a very wet dough, so although you may be tempted to add more flour, don’t! It will be a very airy and light crumb, I promise!

Cover the dough bowl and allow it to rise in a warm place for about an hour or until it has doubled in size. Mine usually rises halfway up the bowl. You can begin prepping the remaining toppings in the meantime.

Preheat the oven to 425 F degrees and gather a 10” x 10" or 8” x 8” baking tin with at least a 2” rim. Line it with parchment paper.

Once the dough has risen, pour it into the prepared tin, scraping it out with a rubber spatula if needed. Be gentle about it, trying to retain as much air as possible. Gently spread it out with your fingers if needed; it should be at least 1” thick all around.

Allow it to rise for another 30-45 minutes until it is nice and puffy. Gently prod your fingers into the dough to make small indentions all around.

Drizzle olive oil lightly over the entire dough. You can use your fingertips to spread it around evenly.

Sprinkle evenly over the garlic, fresh herbs, cherry tomato haves, and olive pieces.

Sprinkle a good pinch of Maldon salt over the entire top.

Bake for 25-30 minutes until it is a rich gold color with a crispy and golden bottom.

Drizzle with another tablespoon of olive oil over the top once it comes out of the oven.

Allow it to cool slightly before cutting it into even squares or slices.

Sweet Cherry Tomato Linguine

(I originally made this with 2.5 lbs of cherry tomatoes and found that it wasn’t enough for a pound of pasta, so if you like your pasta extra saucy like me, I’d use 3.5-4 lbs since they break and reduce down!)

Serves 4

3.5-4 lbs (roughly 1.5 kg) cherry tomatoes, halved (tiny ones can be left whole)

1 large shallot, finely minced

2 large garlic cloves, finely minced

extra virgin olive oil

3 tablespoons non-pareil caper berries

3 tablespoons white wine of choice

1 Lb (453 g) carton dried of fresh linguine pasta

1 teaspoon dried red chili flakes

kosher salt

fresh basil to garnish

In a large 10”-12” diameter sauté pan or Dutch Oven, add three tablespoons of olive oil and the minced shallots to the pan over low-medium heat.

Sauté the shallots, stirring until they are translucent and soft, for about 3 minutes.

Add the garlic and reduce the heat to low. Sauté for another minute or two.

Add the cherry tomatoes to the pan, stirring them in until they begin to release their juices.

Turn the heat to medium-low and stir the tomatoes until they begin to break down, about a few minutes.

Reduce the heat and bring it to a low simmer. Cook the tomatoes for at least 1 hour until they completely break down. I like to use the back of a wooden spoon to push down the tomatoes gently so they release their sweet juices. Stir them occasionally, gently popping any whole ones until they become a silky sauce slightly reduced down with bits of broken tomatoes.

Stir in the capers, white wine, and a 1/2 teaspoon of kosher salt. Cook on simmer for another 1-2 minutes, and give it a taste to see if more salt is needed.

Allow the sauce to simmer away while you begin to cook the pasta.

Bring a large stock pot filled with 4 quarts of water and a generous tablespoon or two of salt to a boil. The water should be as salty as the ocean!

Cook the pasta according to the carton’s instructions, just shy of al-dente as it will continue to cook in the sauce. One of my pet peeves is gummy pasta!

Drain the pasta and reserve one cup of starchy cooking water.

Return the cooked pasta to the pot, drizzle over olive oil, and sprinkle in red pepper flakes, thoroughly coating the noodles.

Stir in the starchy water to the sauce.

Add the pasta (or desired amount) to the saucepan, thoroughly coating the noodles in the sauce. Alternatively, pour the sauce into the stock pot with the pasta if your pan is too small to fit the entire portion.

Serve with freshly grated parmesan or pecorino romano. I also love a good crack of black pepper and freshly torn basil on top to garnish.

Buon Appetito!