Fresh tomato pasta

It’s the most wonderful time of the year. Tomato season is officially here and I’ll be eating big ones, small ones, massive ones and odd ones all summer long. 

Pasta al pomodoro is one the best ways to enjoy the simple pleasures of good tomatoes. Those tommys are so good that the only thing we’re cooking here is the pasta. Tutto fresco.

INGREDIENTS:

• A variety of very good tomatoes at room temperature (buy British if you can!)
• Pasta (penne works well)
• Clove of garlic
• Bunch of basil
• Mozzarella
• Good salt
• Great extra virgin olive oil !!

METHOD:

Chop the tomatoes up in uneven pieces. It’s just more interesting to eat when you have different sizes and shapes. Mix in a bowl with a clove of chopped garlic, salt, basil and lashings of very good olive oil. Cook pasta. Mix all together. Top with torn mozzarella, more basil and a bit more olive oil. Buon appetito!