Fresh tomato and basil pasta
1kg vine-ripened tomatoes, finely chopped
3 large fresh basil leaves, finely sliced
1 tbsp drained baby small capers
1 clove garlic, finely chopped
4 tbsp extra virgin olive oil
400g spiral pasta
50g finely grated Parmesan
Small fresh basil leaves, to serve
Combine the tomatoes, basil, capers and garlic in a bowl with the oil. Season generously with sea salt flakes and freshly ground black pepper. Stand for 20 minutes.
Meanwhile, cook the pasta in a large saucepan of well-salted boiling water until just tender; drain. Return pasta to the pan.
Strain liquid from tomatoes over the pasta and add half the Parmesan. Toss to coat the pasta then add the tomatoes. Divide between warm bowls; top with the remaining Parmesan and basil leaves. Drizzle with a little extra olive oil. Not suitable to freeze or microwave.