Heirloom Tomato Pasta

Today I had the pleasure in the midst of all this christmas rush of having a browse around a very good local green grocer for some dinner ingredients.  I didn’t have a dish in mind when I entered the store, but rather wanted to be led by what looked good.  It didn’t take long before the fragrant scent of basil led me in that direction and right to these heirloom tomatoes of different sizes, colours and shapes.  These golden beetroots also looked interesting in their colour and shape.

I’m looking forward to roasting the golden beetroot and some red beetroot I have left over from the Beetroot Burgers I made last week, then sprinkling them with goats cheese, a splash of olive oil and sea salt and pepper.  I can’t wait to taste the difference in the flavour between the two.

Heirloom tomatoes lack a genetic mutation that gives tomatoes an appealing uniform red color while sacrificing the fruit’s sweet taste.  I loved the different shapes and the sweet tomato taste, they were truly delicious in this dish.

The raspberries also looked good today and were on sale so we had raspberries and yoghurt for dessert, I crumbled a Ferrero Rocher over the top of mine and some seeds.

Heirloom Tomato Pasta
Approx 250g Heirloom Tomatoes, different sizes and shapes
Basil
Red Wine Vinegar
Extra Virgin Olive Oil
Sea Salt & Pepper
soft goats cheese (I used Meredith Dairy)
Dried Spaghetti

Place a pot of salted water on top of the stove and bring it to a boil.  Cook enough pasta according to how many people you are serving using the packet directions.

Whilst pasta is cooking slice heirloom tomatoes into pieces and place in a bowl, give them a bit of a squeeze to release some juices.  Add some torn basil, 1 TBLSP red wine vinegar, 1 TBLSP olive oil, some cut up goats cheese, salt and pepper and give it a stir.  Leave aside.

When pasta is cooked drain and add the tomato mixture and stir until combined. Pile onto a serving plate and top with some more goats cheese, grated parmesan and a drizzle of extra virgin olive oil.

Catherine x

14 Comments

  1. tina @ colourliving

    Heirloom Tomatoes and golden beetroots are staples for me….:-) I buy them each week.

    Although I never really eat pasta I sometimes buy a delicious rice pasta as a substitute. When I next do I will make this recipe.

    To be honest, there is no substitute for real wheat spaghetti. Everything else tastes inferior. You now made m hungry…..

    Haha. Your desert and that

  2. e / dig in

    that's my kind of meal planning and cooking – especially in the summer. what looks good? or smells beautiful! or, what is growing in my garden and i can walk out to pick? it's the most delicious and simplest way to enjoy our food.
    ps crumbling a ferrero roche over raspberries – what a great idea!

  3. Lauren

    Oh, this looks so good. Those tomatoes and beets, just heaven. I had lunch at a rather posh restaurant with a friend last week, headed up by a local chef who has quite a reputation (both for his excellent food and his extensive alcohol and drug habit!). My friend ordered the beet and fried goat cheese salad, and the beets were SO disappointing. Over roasted and mushy. She's only ever had

  4. Catherine Bedson

    @Amanda@Chewtown yes they're delicious aren't they and it's such a easy healthy dish.

    @Lizzy Thank you!

    @Lauren so disappointing when restaurant food doesn't measure up. They really are so good roasted arent' they.

    @Mel thanks Mel, yes such a simple dish. I checked your Facebook status and thank you!

    @Geraldine hi Geraldine, thank

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