I can’t think of a more perfect pasta for a balmy summer evening than this tomato and basil pasta. It’s not often that you can enjoy warm, chewy al dente spaghetti with the bright juiciness of a summer tomato in one forkful. Well, here’s your chance.
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Serves
4
Cherry Tomatoes
Red Onion
Basil
Black Olive
Capers
Sherry Vinegar
Spaghetti
Feta
Olive Oil
Salt
Black Pepper
Serves
4
Cherry Tomatoes
Red Onion
Basil
Black Olive
Capers
Sherry Vinegar
Spaghetti
Feta
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Quarter the tomatoes, finely chop the red onion and tear the basil leaves, reserving a handful for later. Chuck the lot into your largest bowl with the olives and capers. Season generously with salt and pepper.
Step 2.
Add the vinegar and a shedload of good quality olive oil. The oil, vinegar, and tomato juice are going to be the backbone of your sauce, so don’t be shy. Walk away and leave to macerate for 25 mins.
Step 3.
Now cook the spaghetti in salted water until al dente. This will take roughly 8-9 mins.
Step 4.
After 25 mins, the tomatoes will have released lots of delicious liquid into the bowl. Keep this, it’s liquid gold.
Step 5.
Crumble most of the feta into your tomato mixture. Add the cooked pasta and a ladle of hot pasta water.
Step 6.
Toss everything together, moving the tomatoes and feta through the pasta until everything is nicely coated. Add a splash of extra pasta water and a glug of olive oil if things need loosening up a little.
Step 7.
Divide between bowls and top with the remaining feta and basil leaves. Get stuck in.
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Notes (1)
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Lindsay M.
4 months ago
This was the perfect meal for a day when it’s too hot to properly cook.
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