I absolutely love spaghetti with tomatoes and garlic in the summer when tomatoes are plentiful. With just a few ingredients, you can whip up a delicious meal for one in minutes, or serve the pasta on a large platter for a few people. In fact, my daughter requested this dish for her family birthday dinner! This week, I picked up some glossy black Russian tomatoes and some heirloom cherry tomatoes from https://farmerandson.com.au at my local market, and last night, I made the dish for myself.
Did you know that there are more than 10, 000 cultivars of tomatoes worldwide? They’re native to Central and South America. The word ‘tomato’ is derived from the Mexican tomatl. The term “heirloom” refers to how tomatoes, as well as other other fruits and vegetables, are bred. Unlike hybrid tomatoes, which come from cross-bred tomato strains, heirloom tomatoes can be traced down a single genetic line. Heirloom tomatoes are prized for their superior taste, texture, and colours, including orange and deep purple. However, that single strain means that heirloom tomatoes have a shorter shelf life and much less resistance to disease than hybrids. Here’s a list of the top tomato types available in Australia: https://www.sgaonline.org.au/top-tomato-varieties/
Spaghetti with tomatoes and garlic is the perfect dish for slightly over-ripe tomatoes. The key is to be generous with the olive oil as this becomes part of the sauce. Cook the garlic until it is fragrant and golden, then simply toss the seasoned tomatoes into the warm, garlic oil, and toss some baby basil leaves on top. Add toasted pine nuts and shaved parmesan if you wish.
If you’re looking for more ways to use your tomatoes, here’s a great salad recipe: https://atamandastable.com.au/tomato-and-olive…onions-and-thyme/
Do you have a favourite summer pasta dish?
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Spaghetti with Tomatoes and Garlic
- 4 black Russian tomatoes, washed and coarsely chopped or your favourite large tomato variety
- 1 handful cherry tomatoes, washed and halved
- 4 fat cloves garlic, peeled and grated
- 1 handful baby basil leaves
- spaghetti (for 2)
- olive oil
- sea salt and freshly cracked black pepper
- 1/4 cup toasted pine nuts optional
- 1/4 cup shaved parmesan cheese optional
- Sprinkle the chopped tomatoes with a little salt and set aside.
- Cook the pasta in a large pot according to the instructions on the packet
- While the pasta is cooking, warm a few tablspoons of olive oil in a large pan. Add the grated garlic and cook over a medium heat until it is fragrant and golden.
- Toss the chopped tomatoes in the warm oil, then turn off the heat.
- Drain the cooked pasta, pour the tomatoes over the top. Season to taste.
- Sprinkle with baby basil leaves and serve immediately with pine nuts and parmesan cheese alongside.