Make the pesto — the recipe is HERE. If you prepare it once, it can be stored in the fridge for 2–3 months while basil is in season — don’t miss the chance. You can also blend in some green olives, preferably sun-dried. If you lack the time or inclination, use store-bought pesto, but read the ingredients carefully. The basics should include basil, high-quality cold-pressed olive oil, Parmesan or Pecorino, and pine nuts. Avoid refined oils, cashews or peanuts, sugar, and long lists of preservatives.

Cook the pasta in boiling water with 1-2 tbsp. of olive oil for 2 minutes less than the time indicated on the package. Drain the water, drizzle with olive oil, and mix well with the pesto. You can grate Parmesan on top, though the rich flavor of pine nuts and basil in the pesto will already create an intense taste.

And that’s how simple and delicious it is.