Sunday, 1 June 2014

Summer Pasta

The best tomatoes you can eat are from Spring to summer and now-a-days you find such good red, ripe cherry tomatoes too. Last weekend I made a simple Capelline with Cherry tomatoes and everyone loved it. It is one of those everyday pleasures which you can make in a jiffy.

Here is what you will need:

- Capelline for 4 people (you can take Spaghetti or any other pasta as per your choice)
- about 2 dozen cherry/ 250 gms. (can be substituted for 6 normal tomatoes chopped)
- 3-4 garlic cloves, pressed
- big bunch of fresh basil leaves, chopped
- good glog of olive oil.
- salt and pepper to taste
- a big pinch of red chili flakes
- 1 tsp of dried oregano
- handful of cashew nuts/haselnuts/pinenuts lightly toasted and broken into pieces


1. Boil the pasta in salted water according to the instructions, and leave it al-dente. Do not overcook the pasta (very important for the Italian taste)
2. Halve the tomatoes and press the garlic and chop the basil and keep them all together. I kept them all on my chopping board.
3. Drain the pasta and add the olive oil to it and mix it all well.
4. Add all the prepared spices, herbs and tomatoes to the pot of the pasta, mix it all well and serve immediately.
5. Top it up cashew and grated Parmesan if you like.


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