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Fresh Tomato Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From Bill Grangers Sydney Food

From Bill Grangers Sydney Food

Ingredients

Serves: 3

Metric Cups
  • 1 kilogram tomatoes
  • 1 tablespoon sea salt
  • 125 millilitres extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon (juice and zest)
  • 2 cloves garlic (crushed)
  • 1 small red chilli (finely chopped)
  • 1 pinch of freshly ground pepper
  • 300 grams spaghetti
  • 250 millilitres fresh basil (torn)
  • 2⅕ pounds tomatoes
  • 1 tablespoon sea salt
  • 4 fluid ounce extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon (juice and zest)
  • 2 cloves garlic (crushed)
  • 1 small red chile (finely chopped)
  • 1 pinch of freshly ground pepper
  • 10⅗ ounces spaghetti
  • 9 fluid ounce fresh basil (torn)

Method

Fresh Tomato Pasta is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel tomatoes using hot water method (cut cross in bottom and put them in boiling water for a few seconds, then pull out and peel).
  • Deseed and squeeze out excess juice (I have to say I don't always bother with this bit since I don't find seeds offensive and you drain them in the next step anyway).
  • Chop tomato flesh roughly, place in sieve over bowl/sink, sprinkle with salt (use all of it, it is not too salty) and leave to drain for half an hour.
  • Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in bowl, mix, and leave for flavours to combine for 20 mins of so.
  • Cook spaghetti, drain well and toss thru tomato mix. Eat and enjoy - with or with parmesan.
  • Peel tomatoes using hot water method (cut cross in bottom and put them in boiling water for a few seconds, then pull out and peel).
  • Deseed and squeeze out excess juice (I have to say I don't always bother with this bit since I don't find seeds offensive and you drain them in the next step anyway).
  • Chop tomato flesh roughly, place in sieve over bowl/sink, sprinkle with salt (use all of it, it is not too salty) and leave to drain for half an hour.
  • Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in bowl, mix, and leave for flavours to combine for 20 mins of so.
  • Cook spaghetti, drain well and toss thru tomato mix. Eat and enjoy - with or with parmesan.
  • Tell us what you think