Sunday, 14 July 2013

Recipe | Tomato and Basil Pasta

I am a big enthusiast for deliciously simple food; some of us call it peasant food. A few really simple, yet beautiful, ingredients can make a really special dish. This pasta dish has been a favourite of mine, and my family's, forever. It is quick and easy to cook and full of rich flavour. After an overload of dumplings (recipe coming soon) and other Asian delights, I invited Jess over for a night of classic Italian where we enjoyed this dish.

Serves 2
quality olive oil
2 garlic cloves, crushed
1 small tin of chopped or crushed tomatoes
a handful of basil, roughly torn (saving some for decoration)
parmesan, grated 
cooked castellane pasta (or another small pasta that you think will hold a sauce well) for two 

Cook your pasta in boiling water until andante.

On a low heat, heat up about a tablespoon of olive oil. Gently cook the garlic in the oil until it starts to become fragrant and is almost beginning to brown. Add the tin of tomatoes and simmer for about five minutes. Right before you're ready to take the sauce off the heat add in the roughly torn basil and stir though. 

Serve the pasta topped with a generous serving of the tomato sauce. Grate however much parmesan you desire and place a basil leaf on top for some snazzy presentation. 

And there you have it, I told you it was simple. Quick, easy and delicious if I do say so myself. Again, let me know if you try this out or if my instructions could be improved.

Happy eating!
Erin xx

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