serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kg ripe tomatoes
- 2 garlic cloves, thinly sliced
- 100 ml extra virgin olive oil, plus extra for drizzling
- salt, to taste
- 400 g spaghettini
- 1 bunch basil, leaves picked and torn
- 2 sprigs oregano, leaves picked
- squeeze of lemon juice, optional
Resting time: 3 hours
Instructions
- Bring a saucepan of water to the boil and have a large bowl of iced water ready. Using a small sharp knife, score the tomatoes with a little 'x' on the bottom and remove the stem and core. Put the tomatoes in the boiling water for 1 minute, then take them out and refresh in the iced water. The skins should slip off.
- Halve the tomatoes, scoop out the seeds over a sieve lined bowl to collect the juice, and finely dice the flesh. Put tomatoes in the same bowl with the juice and discard the seeds. Add the garlic and olive oil, stir to combine, then cover and stand at room temperature for 3 hours.
- Bring a large pot of water to the boil and season with salt until it tastes a bit salty. Add the spaghettini, cook until al dente, then drain. Tip the hot spaghettini into the tomato sauce and stir vigorously until well combined and the sauce is sticking to the pasta. Add the herbs and a squeeze of lemon juice, season to taste and stir again. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
