This time of year, for me, is all about tomatoes – in all shapes, tastes, colours and sizes. One dish I love to make is a pasta dish, full of tomato flavour. But because it’s summer, I keep it lighter by sun blushing the little red jewels in the oven – the flavour intensifies and just explodes in your mouth.

WHAT YOU NEED

Any kind of little tomato (I buy from The Mart in East Linton)
Mozzarella or Burrata (The Cheese Lady in Haddington is great)
Toasted pine nuts
Tin of anchovies
Pasta (I’m a big fan of spelt pasta. It is very high in fibre and you can buy locally from Earth Matters.)
Basil
Olive oil
Grated zest of lemon
Sea salt and black pepper

WHAT YOU DO

Place tomatoes on a tray and cook in the oven for around five hours on the lowest setting. Toast the pine nuts in a dry frying pan until slightly burnt.

Then cook your pasta al dente. Drain and place back on the heat, add a glug of olive oil, lemon zest, anchovies, as many tomatoes as you wish and season with salt and pepper. Mix gently together. Break up the Mozzarella or Burrata on top and finish with torn basil and voilà! Summer!

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