Pasta pomodoro

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pick a few stems with leaves of basil and wash. Pick some leaves of the stems and leave a few on. Keep them apart as the stems will go in first and the separated leaves go in later.

Step 2

Wash the cherry tomatoes and cut them in half. Finely chop the garlic.

Step 3

Put frying pan on medium-high heat and add olive oil when the pan it hot. Once the oil is warmed up, add the garlic. Cook for no more than 30 seconds. The garlic should not discolour.

Step 4

Add the cherry tomatoes to the pan and break the stems of basil and add to the tomatoes, reduce to low heat. Stir occasionally so that the tomatoes get cooked on both sides. In the mean time bring a large pot of water to the boil, add 1 tbsp of rock salt.

Step 5

Once the tomatoes are fully cooked through (nice and soft) pick out the basil stems and put the tomatoes in the blender. Blend using 3-5 short bursts of the blender, you don’t want the sauce to be too smooth.

Step 6

Add the blended sauce back into the frying pan with some olive oil and slightly reduce. Add the rest of the basil leaves.

Step 7

Bring the pasta straight from the pot into the sauce (no need to drain the pasta) and mix it with the sauce. Add the pecorino cheese and mix through. Add a bit of pasta water if it looks to dry.