I needed to improvise something for my lunch today. After rooting through the kitchen cupboards for a while, I eventually found half a bag of slightly soft cherry tomatoes lurking at the bottom of the fridge. And so, my very own ‘cherry tomato pasta sauce’ was born…
- About half a bag (~175 g) of over-ripe cherry tomatoes
- 1 clove of garlic, crushed
- 75–100 g dried pasta (I went for spaghetti)
- A glug of olive oil
- A generous splosh of balsamic vinegar
Heat the olive oil in a pan until hot. Add the tomatoes and garlic and cook for around 10 minutes or until a thick sauce has formed. In the meantime, cook the pasta as per packet instructions. Season the sauce to taste and serve over the pasta. Top with the balsamic vinegar and a twist of freshly ground black pepper. Turn on the telly and eat while watching your lunchtime guilty pleasure (reruns of CSI for me but whatever floats your boat).