Spring has finally arrived in Scotland as well. It seems it was waiting for the lock down to open the door to beautiful days we were all waiting for. This weather is inspiring for many light and fresh dishes to put on our tables. Veggies and fruit will now appear more on our recipes.
Like this easy one we are introducing today, full of colour and taste.
Olive oil, tomatoes and basil and you will think to eat this dish in your house at the beach.
Cook a bit the cherry tomatoes, just to make them softer, add the basil at the end and enjoy every bite.
200 gr of pasta
15 cherry tomatoes
1 clove of garlic
extra virgin olive oil
Wash your cherry tomatoes and cut them in two.
Bring the water to boil, salt it and start cooking your pasta.
In another pan heat two tbsp of olive oil and wither it for couple of minutes and remove it.
Now add the tomatoes and let them cook at a low heat for no more than 5 minutes and add two spoons of cooking water.
When the pasta is al dente transfer it to the pan with the tomatoes and simmer it until the sauce and the pasta become one thing. Add two more spoons of cooking water if you see it dry.
After the water is absorbed cut with your hands two or three leaves of basil and keep stirring.
Serve immediately with a touch of basil on top to decorate.