While away in Seattle, I asked a few of my favorite bloggers to be my guests and post recipes that include either tomatoes or mangoes or both. This recipe comes from Simone. Check out Junglefrog Cooking for more from Simone.
Simone lives with Tom in the Netherlands (that tiny country in Europe). They have no kids, but do have three very old cats. Simone has been a freelance photographer for two years after quitting her day job (operations manager at Nike) and taking the plunge to go full-time into photography. She does weddings, portraits, models and companies, but ultimately would like to be a food photographer. Apart from photography she loves to travel and is addicted to spinning.
Now one little word of warning: the recipe wants you to bruise all the cherry tomatoes. Removing the pits and some of the inside juices apparently is meant to enhance the flavour. So I faithfully set about doing just that; now tomatoes have a funny way of behaving when you pinch a really ripe tomato! The proof is all over my kitchen! lol… So be careful when you want to make this, as even being careful doesn’t prevent the odd flying tomato- sauce!
200 gr spaghetti
2 tbsp balsamic vinegar
2 cloves of garlic
500 gr cherry tomatoes (I used honey cherry tomatoes, which are lovely and sweet)
30 gr of butter
1. Cook the spaghetti in about 10-12 minutes.
2. Chop up the garlic and squish the tomatoes so part of the juice and the seeds are removed.
3. In a pan heat the butter (or use olive oil if you prefer) and add the garlic, balsamic and cherry tomatoes and heat them through until the tomatoes become warm and a little bit soft.
4. Once the spaghetti is cooked, add to the tomato-balsamic mixture and add fresh basil. Serve.
5. I added Parmesan as no pasta is complete without a little sprinkle of cheese (or so I think) but add whatever you like to this, as it’s a perfect base recipe.