Fresh tomato, goat’s curd, basil pasta

This recipe should only be made in the height of summer, when tomatoes are ripe, the basil is heady and the weather is warm. It should be eaten barefoot in the sun as a reminder that it’s the simple things in life that matter. 

Serves 1 

Ingredients

1 garlic clove 

150g cherry tomatoes or the best summer-ripe tomatoes you can find, chopped 

¼ bunch of basil, leaves picked, plus extra leaves to serve 

2 tablespoons extra-virgin olive oil, plus extra for drizzling 

sea salt and freshly ground black pepper 

1 tablespoon goat’s curd 

grated Parmigiano Reggiano, to serve 

chilli flakes, for sprinkling (optional) 

FRESH PASTA FOR 1 busiate, fettuccine, linguine, strozzapreti 

DRIED PASTA FOR 1 fusilli, linguine, spaghetti

Method

Cut the garlic clove in half and rub it around a large serving bowl, to impart the scent of garlic. 

Add the tomato to the bowl, along with the garlic, basil and olive oil. Generously season with salt.

Let the mixture sit at room temperature for 30–60 minutes, to allow the flavours to meld. 

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add the pasta and cook until al dente. 

Remove the garlic from the tomato mixture and discard. 

Add blobs of goat’s cheese to the tomato mixture in anticipation of the hot pasta that will fall on top. 

Using tongs, pluck the pasta out of the rapid bubbles and drop it directly onto the tomato mixture. Give everything a big toss, adding a scoop of cooking water if needed to loosen things up. 

Season with salt and pepper, then top with extra basil leaves, a drizzle of extra-virgin olive oil, a sprinkle of Parmigiano Reggiano and a few chilli flakes, if you like, and serve.

This is an edited extract from Saturday Night Pasta by Elizabeth Hewson (PanMacmillan, $36.99). Photography by Nikki To.