Thursday, 24 May 2007

Squashed Tomato Pasta

Serves 2

Very easy and great if you happen to have a glut of home grown tomatoes! This is not a winter dish and should be made when the tomatoes are screaming to be eaten and at the height of summer.

About 8-10 tomatoes, will depend on their size but mine were a bit bigger than baby plum tomatoes, my variety was Totem..
1 clove garlic crushed
1 tbsp chili infused olive oil
1/2 tsp dried italian herbs - or fresh basil or oregano
200g pasta shapes, linguine is nice with this

1) Boil pasta according to instructions, when there is about 5 mins left on their cooking time, heat the oil in a small frying pan / skillet

2) Crush the garlic and halve the tomatoes, place the tomatoes cut side down in the oil and the garlic, let it cook without touching until the tomatoes start to collapse on themselves, now bash them would a wooden fork or suitable implement but keep the shape - you dont want puree! add the herbs and cook for one more minute

3) Drain pasta and mix together, serve immediately!

Is nice with a bit of cheeky parmesan scattered on as well :)

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