We believe pasta is a delightful dish, even in the heat of summer. Our team threw together this beautifully simple main dish that is sure to please every palate. 

• Several tomatoes still on the vine
• 2 tablespoons olive oil, divided
• kosher salt & coarse ground pepper to taste
• 12 ounces angel hair spaghetti
• ¼ cup seasoned breadcrumbs
• 4 cloves garlic, finely minced
• juice of ½ a lemon
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon coarsely ground black pepper
• ¼ teaspoon crushed red pepper flakes

1. Preheat the oven to 400F. Line a baking sheet with parchment paper or foil. Toss the tomatoes with 1 tablespoon of the olive oil and spread them out on the prepared baking sheet. Sprinkle with the salt and pepper and roast for 15 minutes.
2. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining the spaghetti.
3. Put the pot back on the burner over medium high heat. Add the last tablespoon of olive oil and the seasoned bread crumbs. Cook for 1 minute. Add the garlic, lemon juice, and other seasonings and cook for another minute. Put the pasta back in the pot and toss to coat. Add the pasta water just a tiny bit at a time to keep things moving. You won't need the whole cup.
4. Add the roasted tomatoes and sprinkle with a little more seasoning to serve.

To make this dish extra special, serve on our Porto Venere Fish Dinner Plate. This entire collection brings a whimsical flair to any meal.

Recipe slightly adapted from Sugar Dish Me.

This Middle Eastern salad is a classic and great summer dish, a perfect accompaniment to a BBQ. It often has more parsley than the version proposed here, but I prefer it more delicate and I add instead a few more tomatoes.  You can also be creative and add celery, spring onions and/or cucumber.

 Prep time: 20 min.

Ingredients (Serves 4-6):

1 cup boiling water

1 cup fine Bulgur wheat

1 teaspoon...