The Kitchen Diaries by Nigel Slater

Author:Nigel Slater
Language: eng
Format: epub
ISBN: 9780007388691
Publisher: HarperCollins Publishers

Orecchiette with roast tomato and basil sauce

cherry or small tomatoes – 1.3kg

garlic – 4 fat cloves

olive oil

dried orecchiette – 500g

large basil leaves – 30

double cream – 4 tablespoons

grated Parmesan or pecorino cheese, to serve

Remove the stalks from the tomatoes and put the fruit into a small roasting tin. Peel the garlic and slice the cloves thinly, drop them in with the tomatoes and drizzle over a little olive oil. Put the tomatoes under the grill and leave them until their skins are golden brown and black here and there and their insides are juicy and starting to burst. Don’t pussyfoot around here; grill the tomatoes till their skins are truly blackened in some places. Meanwhile, cook the pasta in a deep saucepan of boiling, generously salted water.

Remove the tomatoes from the heat and crush them, skins and all, with a fork. Drop in the basil leaves and stir them in. They will wilt and soften with the heat of the fruit. Stir in the cream, correct the seasoning with salt and coarsely ground black pepper, then eat straight away, with a spoon or two of grated Parmesan or pecorino.

Enough for 4 as a main dish

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