1 cup of fresh tomatoes (in season, any variety), finely chopped
3 or 4 heavy slugs of extra virgin olive oil
juice of one lemon
pinch of raw sugar
pinch of Maldon
parmesan and basil leaves
dried pasta (spaghetti or penne or whatever you like)
Place the tomatoes, lemon, oil and seasoning into a large dish and set aside to mingle.
Heat plenty of water and cook the pasta. Add drained al dente paste to the dish holding the tomato mixture and toss in the basil leaves and a small handful of freshly grated parmesan.
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