Fresh Summer Tomato Spaghetti
Serves 4
Ingredients
1kg Tomatoes (cherry, plum or normal)
3 cloves garlic
1/2 cup olive oil
1/2 cup red wine vinegar
1 pack spaghetti
Juice from 4 lemons
Bunch fresh parsley
Grated parmesan
Method
Roughly chop tomatoes, if large tomatoes try to remove as many seeds from the inside as possible. Place in a bowl with diced garlic, olive oil, red wine vinegar and lemon juice. Season with salt and pepper. Leave to sit for 30 minutes if you can as it helps combine flavours. Boil water for pasta and cook using pack instructions. Drain pasta and place in bowls, scoop tomato mixture on top of spaghetti. Sprinkle parsley and parmesan on top to serve. Serves 4.