Fresh tomato and basil pasta

SERVES 4 PREP AND COOK TIME 25 MINUTES (+ STANDING TIME)

1kg vine-ripened tomatoes, chopped finely

3 large fresh basil leaves, sliced finely

1 tablespoon drained baby small capers

1 clove garlic, chopped finely

1/4 cup (60ml) extra virgin olive oil

400g spiral pasta

2/3 cup (50g) finely grated parmesan handful small fresh basil leaves, to serve Combine the tomatoes, sliced basil, capers and garlic in a bowl with the oil. Season generously with sea salt flakes and freshly ground black pepper. Stand 20 minutes. 2 Meanwhile, cook the pasta in a large saucepan of well-salted boiling water until just tender; drain. Return pasta to the pan. 3 Strain liquid from tomatoes over the pasta and add half the parmesan. Toss to coat the pasta then add the tomatoes. Divide between warm bowls; top with the remaining parmesan and basil leaves. Drizzle with a little extra olive oil. Not suitable to freeze or microwave.