Tomato Basil Pasta

 

  • 2 cups small cherry tomatoes
  • 1/2cup (125 ml) olive oil
  • 6 garlic cloves, crushed
  • chopped fresh tomatoes
  • 2 tsp (10 ml) sea salt
  • 1 tsp (5 ml) black pepper
  • 2 cups (500 ml) fresh basil, chopped
  • 1 cup (200 ml) Parmesan cheese, freshly grated
  • 1 package (500 g) spaghetti

Heat olive oil in frying pan over medium low heat and add garlic.

Cook just for a few seconds, mostly to infuse the oil with the garlic.

Transfer oil and garlic to a large bowl and add the tomatoes, salt, pepper and basil.

Cover and let the tomato mixture sit at room temperature for at least a few hours.

Cook and drain the pasta, add the pasta to the tomato mixture and toss to combine. Serve with freshly grated Parmesan cheese.

 

 

Our friend Chris Grant cooked this dish one one of our joint trips. It has become a staple on our travels ever since. When in Italy the ingredients for this dish are in each and every town.

You you make the tomato mixture up before you leave in the morning. Let the tomatoes, basil, olive oil etc develop flavour all day. You just do up the pasta when you return.