This is a simple dish but full on flavour and really brings out the taste of sweet plum and cherry tomatoes when their in season. The key step here is using red wine vinegar and sugar to balance the flavour of the tomatoes which can vary greatly between varieties and tastes. Even with this I refuse to make this when I can’t get Fresh British grown tomato’s. You really need fresh in season tomato’s to bring out there flavours. This is one of my wife’s favourites Give it a go either as a simple supper or as a side.
Time: 15-20 minutes
Difficulty: Straight forward
300g Pasta e.g. Rigatoni
500g Cherry or Plum Tomatoes (in season)
1 tablespoon of white sugar
2 tablespoons of olive oil or cold pressed rapeseed oil
2 tablespoons of red wine vinegar
- Cook your pasta as per pack instructions.
- Meanwhile, slice the cherry tomatoes in half lengthwise. Add to a frying pan with a little olive oil. Cook on a low heat.
- Once the tomatoes have begun to release their juices add the vinegar and the sugar.
- Continue cooking on low until the tomatoes reduce down and your have a thick tomato mixture.
- Add 2-3 tablespoons of the pasta water and taste. Add more vinegar or sugar depending on the tartness of the tomatoes.
- Drain the pasta once cooked and add in half the tomatoes. Mix well. Add a drizzle of oil.
- Serve and top with the remaining tomatoes on top of the pasta.