TOMATO SALAD WITH ONIONS, OLIVES AND AGED CHEDDAR

I like black olives in tomato salad or marinara sauce (Click here for my marinara sauce recipe). With the closure of Carrefour Singapore, I had a hard time trying to top up my olive bottle. I can only find green olives in other supermarkets. Black ones that are imported from Spain or Italy seem to be hiding themselves away. Green olives are good too but I just got that special love for black ones.

Cherry tomatoes

Pickled small crunchy onions

Black olives

Aged cheddar

Balsamic vinegar

Sea salt

Black pepper

Dry herbs

Extra virgin olive oil

Emulsify olive oil with vinegar, dry herbs, salt and pepper. Mix well with all other ingredients. If you happen to have fresh basil, throw some in. Basil is good friend with tomatoes.

PASTA MARINARA

I know this is one of the most basic recipes but this particular dish is special to me. Finally, after seven weeks, I get to use my fresh basil that I have planted from seed and this is not even the first actual harvest yet. Due to the lack of planting space along my small corridor in Singapore, I took the pain to remove these sprouts from my overcrowded pot to make way for those lucky ones which were left to blossom on.

Sauce

Fresh basil

Half an onion, finely chopped

1 clove of garlic

1 can of Italian tomato

Black pepper

Salt

Olive oil

Heat up olive oil in a pot with onions and garlic. The fragrance from the onion and garlic will infuse into the oil when heated up together. Add salt to avoid onions from burning. Sautee till onion turns translucent. Add black pepper, tomatoes and basil. Simmer for 30mins.

Cook pasta to al dente and drain away water. Add in enough sauce and stir to cover pasta. Serve immediately with extra sauce and parmigiano cheese.