Recipe | Off the vine tomato pasta

This is quick, easy and fresh – straight out of the summer garden.

The only cooking is boiling the spaghetti. The chilli is optional, but I think a tiny bit of bite sets this simple dish off.

Serves 2

Ingredients

200 g spaghetti

¼ cup extra virgin olive oil

1 clove confit garlic, crushed (or raw garlic)

4–6 ripe tomatoes off the vine, chopped

sea salt flakes and freshly ground black pepper

1 bird’s-eye chilli, deseeded and chopped (optional)

1 handful torn-up basil leaves

finely grated parmesan, to serve

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Method

Cook the spaghetti in a large saucepan of salted boiling water according to the packet directions, or until al dente.

Meanwhile, combine the olive oil and garlic in a large mixing bowl. Add the tomatoes, season generously with salt, and mix together. Stir in the chilli if using.

When the spaghetti is cooked, drain and add to the tomatoes. Tear the basil into small pieces or chop finely and mix through.

Add another splash of oil and season with freshly ground black pepper. Toss well to combine.

Transfer to a serving dish and sprinkle plenty of parmesan on top.

COOK’S NOTES:

I always wash my tomatoes in a large bowl of cold water with a dash of apple cider vinegar, then rinse, drain and pat dry. The acid in the vinegar helps to kill any bacteria that may be present.

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More recipes from Seasons Where The River Bends — 

Teddy’s favourite garden greens pasta

Timmy’s never fail pavlova