Pasta pomodorini

Pasta Pomodorini

We make homemade pasta every morning at Contini George St. We use trifoliate in the restaurant which is a small square of pasta that’s twisted like silk. But any pasta will do.

Serves two

• 300g cherry tomatoes
• 1 clove of garlic, peeled and thinly sliced
• 3 tablespoons of cold pressed extra virgin olive oil
• 10 baby basil leaves
• 150g fresh pasta
• Salt

1. Have a pot of salted water at the ready as fresh pasta takes far less time than dried pasta to cook
2. Choose a large frying pan and add the garlic, oil and the tomatoes cut in half
3. Cook the tomatoes, moving the pan frequently to stop them sticking and burning
4. The tomatoes will take about 8 minutes to cook. So when the skins have burst it’s time to start cooking the fresh pasta
5. Season the pasta sauce and then, when the pasta is cooked, drain (reserving a little of the cooking water)
6. Add the fresh basil, check the seasoning
7. Serve immediately