Serve a little taste of the lingering summer―tomatoes, peppers and basil.

2 tbsp (25 mL) olive oil
1 small onion, chopped
2 garlic cloves, minced
4 plum tomatoes, chopped
½ tsp (2 mL) salt
½ pkg (227 g) spaghetti or spaghettini
2 roasted red peppers, preferably home-roasted, cut into thin strips
1/3 cup (75 mL) black olives, pitted
¼ tsp (1 mL) hot chili flakes
One 130 g pkg creamy goat cheese, crumbled
1/3 cup (75 mL) shredded basil
Salt to taste

1. Bring a large pot of salted water to a boil. Meanwhile in a large wide saucepan, heat oil over medium heat. Add onion and sauté a couple of minutes. Then add garlic and sauté a minute or so. Add tomatoes and salt. Stir occasionally just until tomatoes start to break down, 3 to 5 minutes.

2. Add pasta to boiling water and cook according to package directions. Once tomatoes have broken down, stir in red peppers, olives and chili flakes. Drain pasta reserving about ¼ cup (50 mL) pasta water. Stir pasta into sauce along with goat cheese, basil and 2 tbsp (25 mL) pasta water to make a creamier sauce.

Serves 2 to 3