Tonight was one of those nights when I just wanted to whip up something quick and easy for dinner. So I pulled out one of my classic, go-to pasta dishes. This dish is extremely simple, it’s all about good fresh ingredients. As is the Italian way!
Fresh Tomato Pasta Recipe
- 2 ripe tomatoes
- Bunch of fresh basil
- 1/2 clove of garlic (you can use more but you’ll be tasting it for 2 days)
- Several glugs of good quality olive oil
- Good pinch of sea salt
- Pasta (I used Barilla brand Orecchiette (little ears!) here)
- Toasted pine nuts
Fill a medium-sized pot with water and heat on the stove. Throw in tons of sea salt. (Don’t you love how precise I am with my measurements?)
While the water is heating up, dice the tomatoes and throw em in a bowl. Add the basil, cut into small pieces (I like to tear into pieces with my fingers). The amount of basil is up to you – if you want it to be more like a roughly-chopped pesto, add extra! Mince/grate/crush about half a clove of garlic and add it to the bowl. I loooove using my rasp to make garlic teeny-tiny in a jiffy. It’s changed my life (#dramaqueen)!
Glug some good quality olive oil into the bowl and mix everything together. I find this is the time you want to use the nicer olive oil, because this is a fresh, uncooked sauce and you’ll taste the difference here. Add some sea salt and then let the flavours impregnate! That is my favourite cooking saying – I read it in Julia Child’s “Mastering the Art of French Cooking” and have used it ever since. The flavours will come to life after about 5-10 minutes (if they don’t – add a bit more salt!). This is basically a bruschetta recipe; you can serve them on top of toasted bread for an equally satisfying snack.
Cook your pasta until it’s al-dente, then drain. Mix with your “bruschetta” and if you’re feeling it, add some pine nuts up in thurr for a bit of texture. I also grated some parmesan (with my rasp!) atop the pile of little ears and it was dandy.
To me, this is the perfect light pasta dish that I could basically eat every day if I had to. Nothing beats the holy trinity of tomato, basil, garlic.
Until next time,