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Fresh Tomato Pasta

A community recipe by kgw

Not tested or verified by Nigella.com

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Introduction

From Bill Grangers Sydney Food

Ingredients

Serves: 3

Metric Cups

1 kilogram tomatoes
1 tablespoon sea salt
125 millilitres extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon (juice and zest)
2 cloves garlic (crushed)
1 small red chilli (finely chopped)
1 pinch of freshly ground pepper
300 grams spaghetti
250 millilitres fresh basil (torn)

2⅕ pounds tomatoes
1 tablespoon sea salt
4 fluid ounces extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon (juice and zest)
2 cloves garlic (crushed)
1 small red chile (finely chopped)
1 pinch of freshly ground pepper
10⅗ ounces spaghetti
9 fluid ounces fresh basil (torn)

Method

Fresh Tomato Pasta is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel tomatoes using hot water method (cut cross in bottom and put them in boiling water for a few seconds, then pull out and peel).

Deseed and squeeze out excess juice (I have to say I don't always bother with this bit since I don't find seeds offensive and you drain them in the next step anyway).

Chop tomato flesh roughly, place in sieve over bowl/sink, sprinkle with salt (use all of it, it is not too salty) and leave to drain for half an hour.

Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in bowl, mix, and leave for flavours to combine for 20 mins of so.

Cook spaghetti, drain well and toss thru tomato mix. Eat and enjoy - with or with parmesan.

Peel tomatoes using hot water method (cut cross in bottom and put them in boiling water for a few seconds, then pull out and peel).

Deseed and squeeze out excess juice (I have to say I don't always bother with this bit since I don't find seeds offensive and you drain them in the next step anyway).

Chop tomato flesh roughly, place in sieve over bowl/sink, sprinkle with salt (use all of it, it is not too salty) and leave to drain for half an hour.

Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in bowl, mix, and leave for flavours to combine for 20 mins of so.

Cook spaghetti, drain well and toss thru tomato mix. Eat and enjoy - with or with parmesan.