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.
- 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 ¾ 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.