Pasta with fresh tomatoes

Since I have been living In Italy I modified a bit my cooking habits. Before I preferred Asian tastes and my fridge was always full of ginger, lime, fish sauce, or such “inventions” like tamarind paste…The reason of this change is quite easy to explain. First of all the assortment of ethnic food is very limited in the nearest shops, and secondly now I have access to typical products that usually are difficult to get in Poland (like zucchini flowers, e.g.). So, I’ve taken the opportunity to cook Italian dishes using local ingredients.

The recipe below is a perfect solution in hot summer days and for everybody that can’t afford to spend too much time in the kitchen. Can’t get sheep cheese (pecorino)? No problem at all – simply use Parmesan! I recommend to buy it in one piece (not grated) and to restore it in the fridge into lid covered container with a small glass of salt inside (to capture humidity).

Pasta with fresh tomatoes

Serves: 3


tomatoes, chili powder, garlic, oregano

4 matured tomatoes

6 basil leaves

2 cloves of garlic

a pinch of oregano

½ teaspoon chilli powder

50 g of freshly grated sheep’s cheese (pecorino)

3 tablespoons olive oil

salt to taste

300 g spaghetti

some pine nuts

Served with: cool dry white wine (Roero Arnais, for example) or Prosecco

Preparation method

pasta with fresh tomatoes

Peel tomatoes, de-seed and chop them and put into a bowl. Slice clover and mix with tomatoes, chili pepper, oregano and basil. Leave it in the fridge for 1-2 hours.

While the pasta is boiling, heat the olive oil on a big frying pan. Then pour the sauce into and fry for about 5 minutes. Salt if needed. Finally add drained spaghetti, cheese and mix everything carefully. You can season the dish with pinion nuts, if you happen to have them at home. And it’s done!



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