My cherry tomatoes grew in fits and starts with different plants being ripe at different times which has been perfect, However one tomato plant can produce an awful lot of cherry tomatoes. In the middle of the summer I had a vast quantity of them and they appeared in everything. This is the dish I started off with to use them up. It was delicious and summery and required the minimum of cooking, which was perfect especially when the weather was boiling. Now, with this misty, chilly morning it's nice to look back and remember summer!
Cherry Tomato Angel Hair Pasta
60g angel hair pasta
1 tsp oil
12 cherry tomatoes
1 clove garlic, chopped
pinch chilli flakes
1 tbsp parsley, chopped
6-8 basil leaves, shredded
1 tbsp Parmesan, grated
Bring a pan of water to the boil.
Heat the oil in a pan and then add the garlic and cook for 30 secs. Add the chilli flakes and stir. Add the tomatoes and cook for 2-3 mins until they start to burst a little, then squash them with a spoon
Cook the pasta according to packet instructions, drain.
Add the pasta to the tomato pan and add in the parsley and half the Parmesan, stir to combine everything. Turn into a bowl and sprinkle over the rest of the Parmesan and the basil. Eat!