As I posted last night, I went to Borough Market in London at the weekend and bought some beautiful, fresh ingredients to use this week. I eat quite well most of the time, being a chef means I love to experiment with flavours, but being able to buy different types of ‘everyday’ ingredients is exciting as it means you get inspiration for new meals to try. After cooking all day, most of the time I detest coming home to cook. The only time I feel passionate about doing it is when I’m cooking new things.
I wanted to ‘hero’ the tomatoes that I bought as they were lushious. They had a beautiful colour and shape to them so I wanted to showcase them. I didn’t want to just shove them in a salad as the flavour would be lost in the dressing and other flavours. I thought they would be delicious in a fresh pasta sauce as the flavours would sing for themselves.
As it is nearly summer, I wanted to use some seasonal vegetables in the sauce that would complement the tomatoes but not overpower them. I usually use passata in my pasta sauces as it makes them thick and gives the sauce a rich flavour. This time, I used just tomatoes and as they were so fresh and juicy they were perfect for what I wanted – they provided enough juice for a great sauce. It was super easy to do and I will definitely be doing it again when I next go back to Borough to stock up!
This recipe is enough for 4 people. I put some squid through at the end, but I would certainly do it again with just the vegetables as it would be a delicious vegetarian dish.
Prep time: 10 minutes.
Cooking time: 35 minutes.
- 1 red onion diced.
- 1 courgette diced.
- 1 red pepper diced.
- 1 clove of garlic crushed.
- 5 beef tomatoes diced (I would guess they were around 600g).
- 100g baby plum tomatoes.
- 1 tbsp tomato puree.
- 150ml red wine.
- 1 tbsp balsamic vinegar.
- 30g fresh basil finely chopped.
- Salt and pepper.
- 1 tbsp dried mixed herbs.
- 100ml double cream.
- Freshly grated parmesan.
- Over a medium heat, soften the onion, garlic and red pepper for five minutes.
- Add the courgette and dried mixed herbs and cover with a lid. Ensure the heat isn’t too high as you don’t want the onions to burn.
- Pour in the red wine and cook on a high heat until it has reduced by 3/4.
- Add the tomatoes, tomato puree, fresh basil and season with salt and pepper. Cook on a low heat for 15 minutes, stirring occasionally.
- In the meantime, cook the pasta. I used fresh tagliatelle. In the future I want to make my own, but fresh is so convenient, particularly for a midweek meal. I added the squid to the sauce at this point as it doesn’t need much cooking as it will be tough.
- Before the pasta is cooked, turn the heat off the sauce and pour in the cream and stir through. The cream didn’t make it too rich and the sauce had a silky texture.
- Add freshly grated parmesan and serve with garlic bread.