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Summer tomato pasta


This recipe from British chef Jamie Oliver is a great way to use up your garden's bounty this summer, when tomato plants are thriving and herb boxes are full. It's an "absolute celebration of the summer," Oliver says.

MAKES 4 SERVINGS

1 pound dried fusilli

Sea salt and freshly ground black pepper

6 tablespoons butter, cubed

2 tablespoons balsamic vinegar

Large bunch of mixed soft fresh herbs (basil, marjoram, flat-leaf parsley, thyme tips and oregano), leaves picked and roughly chopped

1 1/4 pounds mixed cherry tomatoes, roughly chopped

Extra virgin olive oil

Parmesan cheese

Bring pasta, water and a little salt to a boil in pot. Place a large metal or earthenware bowl on top of the pot. Put the butter, balsamic vinegar and herbs in the bowl and warm until butter has melted.

Squeeze the tomatoes into the bowl with your hands, season with salt and pepper, then remove the bowl and set aside. Stir the pasta so it doesn't stick.

Scrunch the tomatoes and herbs with your hands well; taste and adjust seasoning.

When the pasta is cooked, drain it, reserving some cooking water. Tip the pasta into the bowl with the tomatoes; stir. Drizzle with olive oil and loosen with some of the reserved cooking water if need be. Grate Parmesan cheese on top and serve.

Adapted from Jamie Oliver's

Jamie at Home: Cook Your Way to the Good Life (Hyperion, $37.50)

Nutrition facts per serving: 644 calories, 21 g fat, 12 g saturated fat, 48 mg cholesterol, 95 g carbohydrates, 18 g protein, 135 mg sodium, 6 g fiber

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