Fresh Tomato Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs vine-ripened tomatoes
• 1 tablespoon sea salt
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juice and zest of
• 2 garlic cloves, crushed
• 1 small red chili pepper, finely chopped
• fresh ground black pepper
• 10 ounces spaghetti
• 1 cup fresh basil leaf, lightly packed
• parmigiano-reggiano cheese, to serve

Recipe

• 1 score a cross in the base of each tomato. place tomatoes in a large bowl, and pour boiling water over them.
• 2 drain after 10 seconds, and pull the skin away from the cross. halve the tomatoes, and press each half to squeeze our seeds and excess juice.
• 3 chop tomato flesh roughly. place in a sieve over a bowl, and sprinkle with sea salt.
• 4 leave to drain for half an hour.
• 5 place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl. stir. leave for 20 minutes for flavours to combine.
• 6 cook the spaghetti in rapidly boiling, salted water according to package directions.
• 7 drain well. toss through tomato mixture and basil.
• 8 serve with freshly shaved parmigiano reggiano.