Sicilian-Greek Antipasto

When summer arrives there is nothing like a good fresh mixed salad

Slices of Mortadella
Slices of Basturma
Arucola, Romaine hearts or Bibb lettuce
Carrots - julienne
Kalamata and Sicilian green Olives - cracked
Cherry tomatoes - halved
Ricotta salata (salted ricotta) and Feta cheese

On a platter, arrange the sliced meats, preferred salad greens, carrots, tomatoes and cheeses.
Prepare a vinaigrette of your choice, best is Extra-virgin olive oil and vinegar, wine or balsamic, with salt and pepper. Mix wells and let sit in refrigerator for up to one hour.

Shake well and drip the vinaigrette on everything but the Mortadella and Basturma.

And to follow that, a light summer pasta

Pasta con Pomodorini
Spaghetti with small tomatoes

1 pound Spaghetti or other pasta
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup thinly sliced garlic
½ tsp red pepper flakes
1 small basket small cherry tomatoes, stems removed; crush with your fingers
½ cup fresh basil leaves - torn into pieces
salt
pepper
Grated Parmigiano Reggiano

Bring a large pot of salted water to a boil over high heat. Add the pasta
While the pasta is cooking, heat ¼ cup olive oil in a large skillet over medium heat and add the garlic, cook until the slivers are golden brown and crisp, add the chilis and cook for about 30 seconds

Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes
Add the basil and season with salt and pepper.

When the pasta is al dente - reserve about ½ cup cooking water and drain the pasta
Return the pasta to the warm pot or a heated sauté pan and add the sauce and mix well

Add some of the reserved cooking water if the pasta seems dry

Transfer to a, warm, serving bowl and sprinkle some grated Parmigiano

Drizzle with a little olive oil and serve