Thursday 1 December 2011

Fresh Tomato Pasta

From Sydney Food, Bill Granger, Murdoch Books, 2000.

This is not a vegetarian cookery book but vegetarians will find that the few dishes that are suitable for them are certainly worth trying out.

This pasta dish with uncooked tomatoes is one that I really enjoyed—and it was an easy one to make.

The tomatoes were skinned, seeded and chopped. They were then sprinkled with salt and left to drain. When about half an hour had been allowed for the draining the chopped tomatoes were mixed with olive oil, vinegar, lemon juice, garlic and chilli—a sort of dressing with added chilli.

The mixture was left to meld while water was put on to boil for the spaghetti. When this was cooked it was drained and the tomato mixture tossed through it. Some parmesan was added on top and a few torn basil leaves.

This was such a pleasing pasta. The flavour of the tomatoes was refreshing after the cooked tomato sauces that are usually used. I’ll go back to this one for sure.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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