Picture this, at anchor, blue sky 30+ degrees, you have been for a swim in the blue mediterranean and you are now ready for lunch.
First soften some finely chopped onion in a little spanish olive oil, add chopped cured spanish chorizo, let this cook slowly until the oils and flavourings melt into the mix, add a chopped red chilli pepper to your taste ( I like the dish to have some heat) then add plenty of halved spanish cherry tomatos, and again let them melt into the mix as you need to create some sauce, do not let the tomatos completely disintegrate, add a handful of chopped flat leaved parsley and mix it all together.
You then add pasta of your choice to the mix, perhaps penne or spirals, but also works great with spaghetti, tip it all into a nice large serving dish, sprinkle with more chopped flat leaved parsley and put the serving dish in the middle of the table for everyone to help themselves. Serve with a freshly prepared spanish salad and fresh crusty bread.
Wash all this down with a fine spanish rosado or two, and carry on building up your tan.
Sound good? it really is, a perfect lunch made from the finest, freshest local ingredients.