Spaghetti with fresh tomatoes
Published on August 8, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2 people
    • Difficulty Level

Spaghetti with fresh tomatoes and basil – a divine dish! Especially when tomatoes and basil can be picked directly from the greenhouse and used right away.

The dish is so easy to make and perfect when the greenhouse is bursting with ripe tomatoes. Spaghetti with fresh tomatoes really is the flavour of summer and it is a dish you will long for, when it is winter and you miss the taste and smell of ripe tomatoes.

Feel free to use tomatoes in different colours or sizes, not only because of the presentation but also due to the taste that varies a lot depending on sort.

Use plain spaghetti for a more authentic touch or wholemeal spaghetti if you want it to be more filling.

Recipe Rating

  • (4 /5)
  • 1 rating

Ingredients

  • 1 shallot, finely diced
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 300 g fresh tomates, cut into smaller pieces
  • Spaghetti
  • Fresh basil
  • Salt
  • Pepper
  • Sugar
  • Parmesan cheese

Nutrition Info

Instructions

  1. Add salt to a big pan of boiling water and cook the spaghetti according to the instructions.
  2. Meanwhile pour the olive oil into a pan on medium heat and gently sweat the shallot for about 5 minutes until translucent. Add the vinegar and let it reduce til it is almost gone. Then add the tomatoes and cook for another 5 minutes until the mixture is very moist with tomato juice. Season with salt, pepper and a tiny bit of sugar.
  3. Once the spaghetti is ready, drain it but reserve a cup of cooking water. Add the spaghetti and some of the cooking liquid to the pan with the tomatoes.
  4. Serve the pasta in hot plates with lots of fresh basil and grated parmesan cheese.

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