An effortless recipe from our friends at Trenchers Farmhouse, taking taking full advantage of summer's lush tomatoes.
Ingredients:
2 tomatoes, or 1 pint cherry tomtatoes, chopped
4 cloves garlic, minced
drizzle balsamic vinegar
couple of pinches coarse sea salt
handful basil leaves, torn
1 box fresh Trenchers pasta
1 cup grated gouda or parmesan
2 T butter
Toss tomatoes and garlic in a large bowl and season with salt, pepper and balsamic vinegar.
Use your hands to mash up the tomatoes slightly, and make them extra juicy. Mix in a handful torn pieces of fresh basil.
Cook some fresh pasta.
Drain all the pasta water but 1/2 of a cup.
Mix the pasta and pasta water together with the cheese and butter.
Stir until saucy then fold in tomato mixture.
Serve with more grated cheese, or some torn burrata.
Bon Appetito!
