Fresh Cherry Tomato Pasta
This light and easy pasta meal has a fresh, uncooked “sauce”.
Simply place 250g of halved cherry tomatoes or other small tomatoes in a bowl with ˝ cup olive oil, 2 tablespoons red wine vinegar and the juice and finely grated zest of a lemon. Add a finely sliced red chilli (seeds removed) and a clove or two of crushed garlic then leave the mixture to stand for 30 minutes. Toss with 300g of cooked spaghetti, some toasted pine nuts and a good handful of rocket leaves. Season well and serve with shaved parmesan.
Serves 4
