Tonight is the first night I have some free time, time where I have nothing to do, my husband is out catching up with some friends, my kids have found some Polish friends to hang out with, so it is just me tonight. So here I am.
So tonight I thought I'd share a recipe I made over our Australian summer when our tomatoes from our garden were ripe and delicious.
This recipe is easy, it is full of flavour, it is like bruschetta that is mixed through pasta. I love it as it is fresh, it is tasty and it perfectly showcases fresh ripe tomatoes.
The only thing you cook, is the pasta. You just toss hot pasta through the diced up sauce and you get something really special.
If you are growing your own tomatoes, or you just have some sitting on your kitchen bench, try this, it won't disappoint.
1kg vine ripened tomatoes, peeled
1 tablespoon sea salt
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
Juice and zest of 1 lemon
2 cloves garlic, crushed
1 small red chilli, finely chopped
Freshly ground black pepper
1 cup lightly packed basil leaves, torn
To serve, freshly shaved Parmigiano Reggiano cheese
To peel tomatoes, score a small cross into the top of the tomato. Place in a heatproof bowl that is larger than the tomato. Fill the bowl with boiling water from the kettle to completely cover the tomato. Allow to sit for 30 seconds to a minute, then remove from heat and peel away the skin. It should come off easily.
Halve the tomatoes, and press halves to squeeze out seeds and excess juice. Chop tomato flesh roughly, place in a sieve over a bowl and sprinkle with sea salt. Leave to drain for half an hour.
Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper into a large bowl and stir. Leave for 20 minutes, for flavours to combine.
Cook the spaghetti in boiling salted water, as per packet instructions. Drain well. Toss the pasta through the tomatoes and the freshly torn basil leaves.
Serve immediately with parmesan cheese.
Pin it: au.pinterest.com/pin/399413060693753157/