My Nan gave me some beautiful, ripe tomatoes and fresh basil from her garden and I decided to whip up a pasta with it. This is such a delicious dish, bursting with flavour and perfect for anyone who’s not that confident in the kitchen as it is so ridiculously easy to make. Serve with a leafy green salad, crusty fresh bread and a bottle of cold, crisp white wine and you are good to go! It’s also a great way of using up any overripe tomatoes you might have.
2 Punnets cherry tomatoes or any tomatoes you might have. I used a combination of cherry tomatoes, medium and large tomatoes
Small bunch fresh basil
1 packet pasta (I use Barilla)
Salt and pepper
Preheat oven to 180 degrees. In a baking tray, chop tomatoes and drizzle with olive oil and lots of salt and pepper. You could also add a couple of cloves of fresh garlic. Roast for about 20 – 30 minutes.
Cook pasta in salted, boiling water according to packet instructions. I used farfalle as they look like little butterflies, and Ava was a ‘farfallina’ (little butterfly) in her kindy Christmas concert. Too cute!
Once the tomatoes have cooked, gently squash with a fork and drizzle some balsamic vinegar over the top. Spoon pasta into bowls and top with slow roasted tomatoes, freshly torn basil, parmesan and some freshly cracked black pepper. Too easy!
A x x x
What are your favourite Summer dishes?
How do you use up ripe fruit and veggies?0