A lot of the year I use tinned tomatoes, but this dish relies on the freshness of summer’s fully ripened tomatoes.
- 4 red, ripe roma tomatoes, diced
- salt and freshly milled black pepper
- 2 tbsp extra virgin olive oil
- 8 fresh basil leaves, torn
- 500 g penne or similar
- 150 g goat’s curd or similar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Mix the tomatoes, some salt and pepper, the olive oil and the basil leaves and leave to stand for 30 minutes to draw out the juice of the tomatoes.
In the meantime, cook the pasta in plenty of well-salted boiling water until al dente. When it’s cooked, toss the cheese into the tomato, then toss the tomato into the hot pasta (oil and juice and all) and serve straight away.