This came to me as I got some delicious tomatoes and basil in the veg box so I decided to make a light meal that turned out to be extra delicious and very simple with few ingredients. You can make this and store in the fridge for a few days. It would also be a great appetizer on top of toasted bread, or you can add shellfish. Get crazy. This serves 2.
6 whole tomatoes (more or less depending on how big they are)
5 cloves of garlic (yes this has to be)
1 small onion
2 tbsp. olive oil
6-10 fresh basil leaves
Water for thinning out the sauce
Salt and lots of freshly ground pepper
Handful of parmesan cheese
~150g of fresh egg tagliatelle
Dice the tomatoes, onions, garlic.
Shred the basil.
Heat the olive oil in the pan; when hot add the tomatoes, onion and garlic.
Turn down the heat to a simmer. Cook the tomatoes stirring constantly for 5-10 minutes.
Smash down the tomatoes as much as you can to release the juice.
If it cooks too fast and the juices run out you can add a little water to thin it out.
When it’s cooked down, add the basil, salt and pepper.
Serve over al dente pasta and sprinkle with parmesan cheese and more pepper.