Summer Cherry Tomato Spaghetti

Posted on 27 July 2011 | 9 comments | share this


This is the perfect summer recipe. In the time that it takes you to boil your water and cook your pasta the rest of the dish is ready. One pot, one bowl and voila dinner is ready. But don’t let the simplicity of this recipe fool you. The flavours of fresh tomatoes off the vine, basil, garlic and olive all merry together to make a beautiful little sauce. I often find the simplest recipes that let the ingredients shine through are the most satisfying and delicious.

Now that summer is finally heating up a bit, we are moving from greenhouse tomatoes into the field ripened ones. Field tomatoes are the best in terms of flavour and taste and the smell on your hands from the vine is sure to remind you of a warm summer day.

The first field ripened tomatoes to appear in the garden or at the farmers market seem to be the Sun Gold variety. These cute little golden tomatoes are so sweet and full of flavour you wouldn’t believe it. These ones were grown in the Similkameen Valley by Klipper’s Organic Acres. You could use larger varieties of tomatoes once they are ripe and chop them into bite sized pieces if you prefer or if that is what you have growing in your garden.

Basil and garlic are the perfect accompaniments to fresh tomatoes. The tomatoes don’t get cooked in this recipe, they are gently warmed by the hot pasta, retaining their brilliant fresh flavour. I also added in some arugula as I had some in the fridge, but you can use all basil or add in some marjoram as well. Experimenting with different types of basil could be tasty too.

I used a kamut spaghetti this time around but use what you have or what you like the best. I am sure any variety of pasta would be great.

Buon Appetito!

Simple Cherry Tomato Pasta

This recipe was adapted from a Jamie Oliver recipe at http://www.jamieoliver.com. It is such a simple pasta and must be made with the freshest summer tomatoes you can find, it will make all the difference in flavour. Feel free to use whatever type of pasta you like, I used a kamut spaghetti and whatever summer herbs you have on hand.

Serves 4

500g cherry tomatoes, a mix of colours and varieties is nice

1 cup olives, pitted

1 large clove garlic, finely chopped or crushed

1 tbsp red wine vinegar

1 bunch fresh basil

Couple handfuls arugula or marjoram

5 tbsp olive oil

350g spaghetti (about 3/4 of a pound)

Sea salt

Fresh cracked pepper

Sprinkle of fresh Parmesan cheese (optional)

Bring a large pot of salted water to the boil for the pasta.

Meanwhile, in a large bowl squish the tomatoes with your hands to release the juices. This can be a bit messy so put on your apron. Mix in the olives, garlic and vinegar. Tear in the basil and arugula or marjoram and drizzle over the olive oil. Mix and allow to sit for 10 minutes.

Cook the pasta until al dente. Drain and toss the pasta with the tomato mixture. Taste and season with salt and pepper. You may not need more salt depending on your olives.

Enjoy.


Comments

  • Wow, very nice pictures!! And the recipe looks deliscious!! Should post them on our website 🙂 thanks for being a supporter of local food.

  • Thank you very much. I look forward to more of your wonderful produce, thank you for all your hard work and delicious produce.

  • what absolutely gorgeous work you do! everything looks as if lit from within; vibrant and beautiful.

  • Thank you for your kind works Tara. I admire your work and appreciate you stopping by. Happy cooking and eating of course.

  • I couldn’t agree with you more. Those simple recipes made with good ingredients definitely satisfy, on multiple levels

  • We had this dish for dinner last night, and it was delicious. So simple and flavourful. Thanks so much for the recipe!

  • Joan- glad you enjoyed the recipe. It really is the best kind of fast food, perfect for summer. I love getting feedback, so thank you.

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