Fresh Tomato Pasta

by Nessa Robins by Nessa Robins

I guarantee this will be the quickest dinner you will make this week and once you use local tomatoes it will be the most delicious too. It is now Irish tomato season and there are many ways to enjoy tomatoes at their best. Simply sliced with a sprinkling of salt has always been a favourite, but fresh in-season tomatoes are fantastic when lightly cooked and have the ability to instantly elevate a simple pasta dish. 

Most fruit and vegetables are more nutritionally beneficial to us in their raw form. However, research has revealed that cooking tomatoes not only increases the level of lycopene, which is a powerful antioxidant in the tomatoes, but it also makes it easier for the body to absorb. 

This delicious dish takes minutes to prepare and is packed with nutrients.

Enjoy!

Nessa x

Fresh Tomato Pasta

Ingredients

Serves 3

  • 750g cherry tomatoes, cut into quarters
  • Handful fresh basil, ripped into pieces
  • 1tbsp olive oil
  • ½ tsp sugar
  • ¼ tsp chilli flakes
  • Sea salt & freshly ground black pepper
  • 275g dried spaghetti 
  • 25g butter

To serve

  • Grating of cheese, such as parmesan, grand padano, or a dairy-free alternative
  • Basil leaves 
  • Black pepper
  • Garlic bread, optional 

Method

  1. To a large bowl, add the chopped tomatoes, basil, olive oil, sugar, chilli flakes, and a little salt and pepper. Stir well to combine. Cover and leave for about 2 hours to allow the flavours to mingle together. 
  2. Cook the spaghetti according to the pack’s instructions, in a large saucepan of salted boiling water.
  3. Add the butter to a large frying pan, over a high heat. Once melted pour in the marinaded tomatoes. Stirring all the time, cook for about ten minutes, until the tomatoes are cooked and have become sticky. 
  4. Drain the spaghetti, saving about 4 tablespoons of the cooking water. Add the water to the pan. Stir well to combine. Allow to bubble for about a minute before adding the spaghetti. Stir well to completely coat the spaghetti in the sauce.
  5. Serve immediately with a good grating of cheese, a few basil leaves and some freshly grated black pepper.