Pasta with fresh tomatoes

The best things are in simplicity.

So here it is, simply. Tomato pasta!

For about 4 people

400 g of pasta (e.g.: cappellini, fettuccine…)

4 medium tomatoes, on which you make an X with a knife underneath

1 French shallot, or a small red or yellow onion

3 cloves of garlic, finely chopped

1 handful of spinach or arugula (optional)

1 handful of fresh basil (alternatively, 1 tbsp dried basil)

3 tbsp. tbsp pine nuts (failing that, almonds, or other nuts)

Olive oil

Salt and pepper  

Heat a large pot over medium heat and add the pine nuts. Sauté for a few minutes to brown them. Set aside.

Fill the same cauldron with water. Put 2 tbsp. salt. When the water boils, add the tomatoes. Leave for 1 minute then remove them.

When the water boils, add the pasta. When the pasta is cooked, before draining it, keep 1/2 cup of cooking water aside. Leave your pasta in the colander and coat it with olive oil.

Remove the skin from the tomatoes and dice them.

Over medium heat, heat the same pot. Add 3 tbsp. tablespoons of olive oil then sauté the garlic for 1 minute. Add the tomatoes, then the pasta. Coat the pasta well, add a little cooking water and some of the basil, and the spinach or arugula if you have it. Season to taste. Mix well.

Serve on a large plate, add the walnuts on top, and the rest of the basil.