This is an easy peasy pasta dish; all raw ingredients (except the pasta!) so it’s mostly an assembly job. Its a variation/combination of two recipes from River Cottage Veg Everyday by H.F-W and Co.

Ingredients; 500g fusili pasta; 4 large tomatoes; handful of chopped cherry tomatoes; 1 tbsp chopped olives; 1 tbsp chopped sun-dried tomatoes; 1 tbsp capers; handful of shredded basil; 3 tbsp olive oil; 1/2 tbsp cider vinegar.

Boil the kettle. Score a cross into the bottoms of your big tomatoes, place in a bowl and immerse in boiling water for 1 minute. Drain and peel away the skins and discard. Cut open the tomatoes and scoop out the fleshy, seedy pulp into a sieve. Use a spoon to push the pulp through the sieve into a bowl and discard the seeds. Chop the remaining tomato flesh and add it to the bowl with the juice. Now add all the ingredients (except for the pasta) and set aside for 30 mins to 1 hour. Cook the pasta, drain, and stir into your mixture, season with salt and pepper, and serve. Its also nice cold!