Fresh Tomato Pasta

This recipe is best cooked in Summer when you can get ripe tomatoes and lots of basil. If you can’t get enough fresh basil, you can substitute Extra Virgin Olive Oil with Basil. If you can’t get ripe tomatoes, use tinned or try adding a little sugar.

Skip the mozarella to make it vegan.

Serves 3-4

Ingredients:

2tbsp Balsamic di Modena

2-3tbsp Extra Virgin Olive Oil

2 large handfuls of fresh basil (chopped) + garnish, or Extra Virgin Olive Oil with Basil

2 medium onions (thinly sliced)

4 large cloves of garlic (crushed)

Around 9 ripe plum tomatoes (chopped

Pinch of salt

1tsp tomato purée

300g Mozarella (sliced) (optional)

Pasta (Our Spatziola is specially shaped and textured to hold sauce.)

Method:

1. Cook the pasta according to the packet’s instructions, drain and place in a large serving dish.
2. Add the onions and about 1tbsp of the oil to a frying pan. Cook over a medium heat until softened and clear.
3. Add the garlic. Reduce the heat to low and cook for as long as you can be bothered. The longer you cook your onions (without burning them), the sweeter and tastier your dish will be. I cooked mine for another 10 minutes after they’d turned clear. 
4. Add the tomatoes and cook on medium heat for around 5 mins until they’re softened. Then use a potato masher to gently crush them. You may need to add the tomatoes in two batches so they all fit.
5. Add the balsamic, salt, 1tbsp olive oil and tomato purée.
6. Bring to the boil.
7. Add the basil and simmer for a minute or two. If not using the basil, drizzle with Extra Virgin Basil Olive Oil.
8. Salt to taste. If you prefer a smooth sauce, you can blend it with a hand blender.
9. Pour the sauce onto the pasta. Layer with mozarella and garnish with basil.
10. Stir it all together before you eat.