Fresh Cherry Tomato Sauce (Jamie Oliver)

By sybrmom

Ingredients

• 1 1/2 pints ripe grape or cherry tomatoes
• 4 cloves of garlic
• A small bunch of fresh basil
• 1 pound fresh lasagne, defrosted if frozen
• Sea salt and freshly ground black pepper
• Olive oil
• 2 pats of butter
• 1/4 cup balsamic vinegar
• 4 ounces Parmesan cheese

Preparation

Step 1

To prepare your pasta

Cut the tomatoes into halves or quarters. Peel and slice the garlic. Pick the basil leaves off the stalks and put them to one side. Finely chop the stalks. Cut the lasagne sheets into 3 or 4 long strips and put to one side. Grate the Parmesan.

To cook your pasta

Bring a large pan of salted water to a boil. Put a large frying pan over a medium heat and add a couple of lugs of olive oil and the garlic. Add the butter and let it melt. When the garlic starts to brown, add the tomatoes. Give everything a good stir, then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper. Drop your fresh pasta strips into the pan of boiling water and cook for 3 minutes. Drain in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan with a splash of the cooking water and half the Parmesan. Give it a good stir. Taste and add a little more salt and pepper if you think it needs it.

To serve your pasta

Divide the pasta between your plates or bowls, or put the pan in the middle of the table and let everyone help themselves. Sprinkle over the rest of the Parmesan and the basil leaves, tearing any larger ones up. Lovely with a simple side salad

Serves 4-6