Summer Spaghetti

This is a family favorite, adapted from a Jamie Oliver recipe.  I first made this dish when oldest child was around a year old, and he slurped it down happily and signed for more.  He's loved it ever since.  This can be served hot, or kept chilled and served cold.  It's not an exact recipe, more of a suggestion.

First, smush up some tomatoes into a serving bowl.  Fresh garden ones are the best, but cherry tomatoes or "on the vine" ones will do.  Just not those nasty hot house, lacking in flavor ones.  Smush them up in your hands, keeping all the juices in the bowl, this is a great tension reliever too.

Sprinkle with some sea salt, a few glugs of olive oil.  Then rip up and toss in fresh basil.  Yes, fresh, not dried.  Trust me.

Let that sit for at least half an hour so that the flavors can hang out.

Meanwhile, boil up some spaghetti.  Drain most of the water out, and toss into tomato mixture.  Splash in a few glugs of balsamic vinegar and serve.  It's super good with fresh bread.