Fisherman’s pasta (marinara translated) from Naples–equally tasty for landlubbers.
Simple fare for summer supper.
Best done with ripe tomatoes–in our case catching the last of a disappointing season–and slices of new garlic.
for 4
16oz/400gms wholewheat spaghettini–(we prefer this unrefined version now.)
1.5lb/750gms fresh ripe tomatoes–peeled and chopped small
4 garlic cloves–peeled and sliced
4 tbsp olive oil
3 large basil leaves or more–snipped into pieces
salt
parmesan for grating
Heat the oil in a medium pan.
Add the garlic and cook for about a minute–it should start to soften.
An earlier version with a chili added–last night I left it out
Add the tomatoes, the salt and over a highish heat bring to a strong simmer.
Cook for about three minutes stirring often to further break up the tomatoes.
Snip some basil over the finished dish, turn it in and add a swirl of olive oil.
Serve with a piece of parmesan and a grater to hand.
One of the great tastes of summer for me–the juices from ripe tomatoes melding with good olive oil; so a soup spoon for scooping them up comes in handy too.
Robin Ellis 