Summer Pasta Mista with Roasted Tomatoes, Perelló Olives & Crispy Polenta Crumbs
Looking for a quick summer pasta recipe that’s full of flavour but low on fuss? This vibrant Summer Pasta meal is a simple, seasonal dish that’s perfect served hot, warm or cold. It uses Pastificio Liguori Pasta Mista No.39, a traditional southern Italian pasta made with a mix of different shapes, and pairs it with slow-roasted cherry tomatoes, Perelló Gordal olives, a drizzle of sweet-spicy Roquito Hot Honey, and crispy lemon-scented polenta crumbs.
If you’ve ever searched for the best pasta recipe for summer, or wondered how to make polenta crumb, this one ticks all the boxes: simple ingredients, bold Mediterranean flavour, and loads of texture.
What is Pasta Mista?
Pasta Mista (meaning “mixed pasta” in Italian) is a traditional blend of various pasta shapes, a rustic, no-waste favourite in Neapolitan kitchens. It’s perfect for soaking up sauce, catching little bits of roasted garlic and tomato, and adds real personality to every bite. We use Pastificio Liguori’s No.39 Pasta Mista, made in Gragnano using bronze dies and slow drying methods for perfect texture and flavour.
A Quick & Simple Summer Pasta Recipe (Serves: 2–3) Ready in: Around 1 hour (hands-on time: 20 mins)
Ingredients:
- 200g Pastificio Liguori Pasta Mista No.39
- 300g cherry tomatoes
- 3 garlic cloves, lightly crushed
- 4 tbsp Hillfarm Cold Pressed Rapeseed Oil
- 1 tsp dried oregano
- Sea salt & black pepper
- 3 tbsp Centaur Polenta
- Zest of 1 lemon
- A handful of Perelló Gordal Olives, roughly torn
- 1 tbsp Roquito Hot Honey, plus more to drizzle
- Handful of fresh parsley or basil
Method:
- Preheat your oven to 160°C. Toss cherry tomatoes, garlic, oregano, 2 tbsp Hillfarm Rapeseed Oil, sea salt and black pepper in a baking tray. Roast for around 45 minutes until soft, jammy and golden at the edges.
- Toast Centaur Polenta in a dry pan over medium heat for 3–5 minutes until lightly golden. Add 1 tbsp rapeseed oil, lemon zest, and a pinch of salt. Stir and cook for another minute until crisp. Set aside to cool.
- Boil Pasta Mista in salted water until al dente. Drain and save a splash of cooking water.
- In a bowl or directly in the roasting tray, combine the pasta, roasted tomatoes and garlic, remaining 1 tbsp rapeseed oil, Roquito Hot Honey, Perelló olives, and a splash of pasta water. Toss gently until everything is coated and glossy.
- Plate up and finish with crispy polenta crumbs, fresh herbs and an extra drizzle of Roquito Hot Honey if you like it sweet and spicy.
This pasta tastes great hot, warm, or at room temperature, ideal for relaxed dinners, BBQs, picnics or lunchboxes. It also keeps well in the fridge for a day, making it a brilliant make-ahead option.
What is pasta mista used for?
Pasta Mista is perfect for chunky sauces, soups, stews, and rustic pasta dishes where you want texture and variety in every bite.
How do I make a crunchy polenta topping?
Toast dry polenta in a pan, then stir in oil, zest and seasoning. It becomes golden, crunchy and ideal for topping pasta, risotto, or even salads.
Is this pasta vegetarian?
Yes, this version is vegetarian. If you're vegan, just skip the honey or use a vegan alternative.