Hi there everyone! Today we had some friends over for dinner and one of the things I prepared was lasagna with shrimps, salmon and sea bream! Yummy! That was by far the best lasagna recipe I have ever made! The only bad thing was that I had no time for taking photos because I was in such a rush and I was also alone at home with my little boy who had a bad day I think… I know… a really bad fake crying day! So saying I was stressing out a bit today while cooking is not descriptive enough! But I’ve made it! It was so yummy and I will for sure prepare that recipe again these days so I can post it here! Stay tuned, you will love it! 🙂

But today for lunch I prepared spaghetti with roasted tomatoes, mozzarella and arugula. I love these three ingredients, that together with olives and basil make my top 5 ingredients list, especially in summer. It is such a delicious recipe that I could eat almost every day. It is also a versatile recipe and you can “play” with different condiments… By adding different herbs each time you prepare this recipe, you will make it taste different and there are so many flavorful herbs that you can add like thyme, rosemary, oregano or mint. You can also add sliced black olives. This time I prepared this recipe with spaghetti, but you can use any pasta shape, to tell you the truth this recipe would be even better with short pasta like penne rigate, casarecce or farfalle.

Roasted tomatoes are very easy to prepare and they can be used in so many recipes or simply as a side dish. Roasting tomatoes intensifies their taste and it turns them into something extremely delicious. I sometimes prepare roasted tomatoes as an appetizer, I slice the tomatoes, put them on a baking sheet, drizzle with some olive oil and season with salt, pepper, oregano and roast for half an hour on 180°C. You take them out of the oven and let the cool down. Then you add a slice of mozzarella and two basil leaves over the sliced tomato and voila’. It is a roasted version of Caprese Salad. 🙂

Enjoy you pasta!