Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat in a pan big enough to hold the pasta. Don’t brown the garlic, just infuse the oil with garlicky goodness. Add some pepper flakes if you’re feeling spicey! When the pasta is done, drain and toss in with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Dinner is done!