Ingredients
- 1 cup dry pasta, shell or similar
- 2 Tbsp extra virgin olive oil
- 6-8 tasty tomatoes, using different varieties and colours if possible
- 2 cloves new season garlic
- 1 small courgette
- 8 basil leaves
SUMMER PASTA WITH ACID FREE CHERRY TOMATOES
Method
- Boil pasta until just tender
- Meanwhile, cut tomatoes in half
- Sprinkle garlic with a little salt, then crush with the flat blade of a knife
- Dice courgette and slice basil leaves
- Drain the pasta and add the extra virgin olive oil
- Add the tomatoes, garlic and courgettes and heat through briefly
- Season with black pepper and add the basil
- Cover and stand for 1-2 minutes
- Serve in two bowls and sprinkle with a little finely grated parmesan or tasty cheese
- NOTE: Store tomatoes in a cool, dark place but preferably not the refrigerator, where they will lose their flavour
- Tomatoes can be frozen in their skins and thawed later for sauces or soups
Comments
A quick summertime lunch is pasta tossed with a mixture of tasty fresh tomatoes.
Thanks to Ettrick Gardens for the garlic and cherry tomatoes used in the demonstration at the market
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