Tagliatelle with Tomatoes

A fantastically simple Neapolitan dish with a lovely fresh flavour.

Best in late summer when tomatoes are abundant, ripe and cheap Fresh tomato with lots of herbs, celery, carrots, parsley, basil, all sort of herbs but not any of the Chinese varieties.

This can also be made in winter by using very good quality tinned tomatoes

Serves 6

Ingredients

700 grams tagliatelle
1 kilo ripe Roma tomatoes
large handful of herbs (i.e. parsley, basil - anything but the Chinese varieties)
Virgin olive oil
Parmesan

Method

Open the tomatoes, take out the seeds and put in a colander to get rid of the water. Keep a few hours in the colander to get all the water out. Boil tomato for half an hour with herbs and when the tomato is cooked, remove the herbs and vitamise.

Cook the pasta in lots of boiling salted water,

Season the tomto and toss through the drained pasta.

Serve in heated bowls with just a drizzle of extra virgin olive oil and bit of parmesan cheese.