Tomato and Parmesan pasta recipe

Ingredients

• 450 g vine ripened tomatoes
• 2 tbsp olive oil
• 7–8 cloves garlic, crushed
• 1 Bermuda or red onion, chopped
• Salt and pepper
• handful of fresh basil, chopped
• 500 g fresh farfalle pasta
• Fresh Parmesan, to serve

Method

1. Cut a shallow cross in the base of each tomato. Cover them with very hot water for 1 minute, then drain and peel away the loosened skins.
2. Warm the olive oil in a wide pan over a low heat. Cook the garlic for 2–3 minutes without colouring it, then add the onion and cook for a further 6–8 minutes until soft.
3. Add the tomatoes, breaking them up with a spoon. Season, stir in the basil and simmer gently for 45 minutes.
4. Cook the farfalle according to its packet directions. Drain well, toss with the tomato sauce and finish each serving with freshly grated Parmesan.