Sunday, February 1
An oldie but a goodie, and what better way in this heat to avoid cooking (boiling water for pasta does NOT count as cooking) and use up the tomatoes and basil that are by now prolific in everyones gardens (well, if not your garden, then hopefully a friends or in laws garden or at the least the local market!) A staple when i was an undergraduate at Uni (coz its soo cheap and tasty) and still a favourite simple pasta 'sauce' When i cook i rarely use weights or quantities (except baking stuff- then its essential or else you can end up with a crunchy biscuit when you meant to make a cake), so heres a rough guide.
This is what i did last night.
1 large tomato per person
A big handfull of fresh basil leaves (thank you veggie gnome, they are thriving)
2 cloves garlic
Parmasen cheese (those foot filings in a green pot wont do!)
Dice tomatoes, chop/rip basil, mince garlic and grate cheese. Combine these ingredients in a bowl with olive oil- enough to end up as a good coating for the pasta, so to your preference, a drizzle of balsamic glaze, seasonings and let sit to mingle flavours or use straight away for a fresher taste. Serve on pasta; i like fusilli or penne. The great thing about this 'sauce' is that if you make too much, its essentially topping for bruscetta, so it does breakfast the following morning !
Warning: the garlic in this dish is raw so plan ahead!