Sairey Gamp’s Summer Tomato Linguine

Here’s the kind of thing you can do with fresh herbs and fruit.
Saute a diced onion (we used a vidalia last night)
Add a couple of diced celery stalks to the onions and cook a bit more.
Add as many sliced drained olives as suits (we add about 1/2 cup).
Add three medium tomatos chopped, and maybe 20 full sized leaves of fresh basil, chopped.
Stir a couple more minutes but do NOT overcook.

Serve over about 3/4 of a pound (dry weight) of linguine.

We had a Tavel with ours. A very nice wine though somewhat overpriced these days. I’d probably recommend a nice rosada or other grenache based rosado from the Rhone.

Take this recipe and run with it. We threw in about a quarter pound (150 g.) of fiddleheads last night and the result was inspired.

By the way the easiest way to get the basil is keep a pot or two growing around the place.