Fresh Tomato Pasta
One of the simplest, easiest, and yummiest pasta dishes around!
Last year we grew our own tomatoes, and had a glut of them come the end of summer. This year I didn’t bother growing my own, but our lovely local greengrocer had gorgeously ripe, sweet tomatoes in just about every week.
It’s such a summer dish, as you really can’t make it without the freshest, ripest tomatoes!
fresh, ripe tomatoes – about 1 1/2 per per person
garlic cloves – about 1 per person
bit of butter
Chop the tomatoes up roughly. I don’t bother to deseed them, as I like the extra sauce you get, but feel free to do so if you don’t want the sauce quite as watery.
Pop them in a saucepan with the peeled and chopped garlic, and a lug of olive oil. I’m completely guessing here, but I think about half a cup for four people. Turn the heat under the saucepan to low. You don’t really want to cook this sauce, it’s more about warming it through.
Put the pasta on to cook. We only ever do this with spaghetti, but I’m sure you could do it with anything if you’re not a purist! Smaller shapes would work for toddlers, too.
Just before the pasta is cooked, add a couple of knobs of butter to the sauce, stir and season to taste.
Drain the pasta, pour the fresh tomato sauce over it and sprinkle with torn basil leaves. Grate over some parmesan, and serve with a salad and some nice crusty bread.
Get the latest posts straight to your inbox every week!