Tomato time again!!!You
didn’t think I was done that easy with those beautiful fruits? Yeah, that’s
right, tomatoes are actually fruits, big shocker, I know. Hey, you can even say
I cooked a dessert. This, combined with
some Italian style basil-power, leads to very nice, fresh and absolutely
delicious pasta recipe.
For the pasta, you
already know how we do it and the fact that we prefer homemade over bought
(when we have the time to make them). So for about 3 generous portions, we made
some spaghetti out of 200 grams of white flour and 2 eggs. Besides this, we
used 500 grams of tomatoes, about 1 big handful of basil leaves, olive oil,
salt and pepper.
Honestly, this recipe is
incredibly easy and is something that anyone that wants to start cooking can
make, with great results.
The secrets for this recipe are: 1. The basil – use very
fresh, whole basil leaves and be careful when you wash and pat them dry, don’t
bruise them.
2. The tomatoes – use only
ripe, bursting of flavor tomatoes, and if you’re using whole ones, make sure
they are not bruised, or damaged.
For the tomatoes we
activated “cute mode” in our kitchen. I mean, take a look at those tomatoes,
what’s not to love about them.
The incredible intense
taste, the adorable colors, it’s summer in your plate. So, 500 grams of that
yellow and red combo, the smaller ones I’ve left whole, the bigger ones I
halved or quartered. Start up by heating some olive oil, add in you tomatoes
and cook them on high heat for 5-7 minutes.
My idea was not to turn this into some kind of stew, make sure they keep their form (some of the already cut tomatoes will crumble, it’s OK), after which add the whole basil leaves, salt, pepper, cook for another minute, then add the pasta that you boiled meanwhile, turn off the heat and stir things in.
Plate your delicious pasta,
sprinkle with some freshly grated parmesan and have yourself to a wonderful,
aromatic summer dish.
Enjoy,
Mr. G.
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