Fresh tomato and basil pasta

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 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.