Spaghetti with Tomatoes and Garlic
a summer pasta dish using an abundance of ripe heirloom tomatoes
Servings: 2 people
Ingredients
- 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
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.