a summer pasta dish using an abundance of ripe heirloom tomatoes
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: summer
Servings: 2people
Author: Amanda Lawson
Ingredients
4black Russian tomatoes, washed and coarsely choppedor your favourite large tomato variety
1handfulcherry tomatoes, washed and halved
4fat clovesgarlic, peeled and grated
1handfulbaby basil leaves
spaghetti (for 2)
olive oil
sea salt and freshly cracked black pepper
1/4cuptoasted pine nutsoptional
1/4cupshaved parmesan cheeseoptional
Instructions
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.
Notes
This dish is best cooked right before serving. It's delicious with fresh spaghetti if you can get some.