summer tomato pasta
- 400g dried spaghetti
- 800g vine-ripened heirloom tomatoes, finely chopped
- ½ red onion, finely chopped
- 1½ cups (30g) basil leaves, torn, plus extra to serve
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons baby capers, rinsed, drained and chopped
- 1 tablespoon finely grated lemon rind
- sea salt and cracked black pepper
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
- Place the tomatoes, red onion, basil, oil, capers, lemon rind, salt and pepper in a bowl and mix to combine. Allow to stand for 5 minutes to marinate.
- Add the pasta and stir through to coat.
- Divide the pasta between serving bowls. Top with the extra basil leaves, to serve. Serves 4
TIP
When it comes to choosing your tomatoes, let the seasons guide you for the sweetest results.
Photography: Chris Court
© DONNA HAY GROUP
