Here's my contribution to the May vegetarian theme: 3 medium sized ripened tomatoes with lots of flavour 1 garlic clove - grated with a wasabi grater, crushed or finely chopped 1 tablespoon of rinsed capers, chopped 8 olives, sliced (I use green, manzanilla olives) 1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion) 3 to 4 tablespoons of good olive oil salt enough dried pasta (your choice) for two portions