Even though this is ideally a summer dish, when ripe tomatoes are available in abundance, the weather was so nice this weekend with blue skies and radiant sun shine, that I couldn't resist making myself a dish which was equally light and radiant. (Plus I had a whole bunch of (over-) ripe tomatoes to use... ). You'll notice that it closely mimics the quintessential Italian dish, pasta all'amatriciana. This is just my own take on that classic recipe, where I used whatever I had lying around the fridge.
It's easy, fast, and most importantly, tasty!
The only things you need are:
For two people:
8 medium-sized ripe tomatoes
4 strips of bacon
Fresh spring onionsBlack pepper
1. Clean the tomatoes, and remove any brown spots around the area where the tomatoes was connected to the plant. Leave the tomato whole, do not cut it up in pieces
2. Boil a pot of water and put the tomatoes in the boiling water for about 2-3 minutes.
3. Take the tomatoes out of the water and leave them to cool down for a few minutes.
4. Remove the skin of the tomatoes, which should come right off now that the tomatoes have been lightly blanched. Cut the tomatoes in halves and remove the seeds and any hard parts.
5. While heating some olive oil over a low fire in a frying pan, dice the bacon in small pieces. When the oil is hot, add the bacon. Stir frequently as you don't want the bacon to go brown.
6. Dice the tomatoes, and add the pieces to the bacon. Add freshly ground black pepper and stir well. Let the whole cook slowly over a low fire for about 15 minutes. Stir occasionally, in order to mix the juices.
7. Boil water and prepare the pasta.
8. Chop up some fresh spring onions and add the majority to the tomato sauce, while saving a small portion of the spring onions. Stir them into the sauce and remove the frying pan from the fire. Let the sauce sit for another 2 minutes.
9. Pour the salsa over the pasta and sprinkle the remaining spring onions over the sauce.
Serve with some fresh ciabatta and a dry, light white wine!