Fresh Tomato Pasta

Fresh Tomato Pasta

Fresh Tomato PastaFresh Tomato Pasta

One of the simplest, easiest, and yummiest pasta dishes around!

Last year we grew our own tomatoes, and had a glut of them come the end of summer. This year I didn’t bother growing my own, but our lovely local greengrocer had gorgeously ripe, sweet tomatoes in just about every week.

It’s such a summer dish, as you really can’t make it without the freshest, ripest tomatoes!

Ingredients:

fresh, ripe tomatoes – about 1 1/2 per per person

garlic cloves – about 1 per person

olive oil

bit of butter

basil

parmesan

Chop the tomatoes up roughly. I don’t bother to deseed them, as I like the extra sauce you get, but feel free to do so if you don’t want the sauce quite as watery.

Pop them in a saucepan with the peeled and chopped garlic, and a lug of olive oil. I’m completely guessing here, but I think about half a cup for four people. Turn the heat under the saucepan to low. You don’t really want to cook this sauce, it’s more about warming it through.

Put the pasta on to cook. We only ever do this with spaghetti, but I’m sure you could do it with anything if you’re not a purist! Smaller shapes would work for toddlers, too.

Just before the pasta is cooked, add a couple of knobs of butter to the sauce, stir and season to taste.

Drain the pasta, pour the fresh tomato sauce over it and sprinkle with torn basil leaves. Grate over some parmesan, and serve with a salad and some nice crusty bread.

 

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Basic Bruschetta Recipe

Basic Bruschetta Recipe

This basic bruschetta recipe is so easy, and it’s great for using up that glut of summer tomatoes. It’s a very easy recipe to adapt, too.

This weeks’ recipe is from Kirstie here at Hello  Charlie.

My summer veggie patch is usually well and truly finished at this time of year. The hot summer has usually burnt off the plants and cooked everything while it’s still on the plant. Not this year. The unseasonal Melbourne weather means that we are only now just starting to enjoy my tomatoes and monster zucchinis.

I have so many tomatoes at the moment, and I thought I would share my favourite way of eating them with you – bruschetta.

Ingredients:

  • A couple of slices of bread per person
  • A couple of tomatoes per person
  • Good olive oil
  • Garlic
  • Handful of Basil

Use whatever bread you have available although it is delicious on sourdough or ciabatta. I often omit the basil too purely because I have parsley growing at home and it still gives me that fresh home grown flavour.

I also have to say I love nothing better than a dash of balsamic vinegar… gives the tomatoes a nice ‘kick’!

Chop the tomatoes roughly, and mix with a drizzle of olive oil. Mix through the shredded basil and season with salt and pepper.

Grill both sides of the bread and rub with the cut clove of garlic while the bread is still hot. Spoon the tomato mixture over

drizzle with some more oil and eat!