This is a great dish to do with the kids if you’ve been growing your own tomatoes. There’s nothing like plucking them straight from the vine and into the pot. The addition of lemon seems odd, but it really brightens the dish and gives it a lovely, summery flavour.
Fun fact
Christopher Columbus brought the tomato from America to Europe in the late 1500s. The Spanish and Italians were soon tucking in happily, but it was another hundred years before the English were willing to try them, believing the odd, red balls to be poisonous.
Prep & Cooking time
20 mins
Ingredients
- 500g fresh cherry tomatoes, quartered (or 2 x 250g cans chopped tomatoes)3 cloves garlic, finely sliced
- 1/2 mild red chilli, finely sliced (optional)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Zest of 1 un-waxed lemon (organic if possible)
- 500g spaghetti (allow about 125g per portion)
- Salt & Pepper
Method
- Boil a large pan of salted water
- Add the pasta to the boiling water, and cook for 10-15 minutes or until tender but not mushy
- Sauté the garlic and chilli in olive oil until just golden
- Add the tomatoes and simmer gently for 5 minutes
- Add the vinegar and lemon zest and simmer for another 5 minutes
- Season to taste
- Strain the pasta, stir into the sauce and serve immediately
Bounty
Bounty
