Serves 4
Ingredients Cherry tomatoes on the vine (at least 6 per person) Good chilli oil 350g of spaghetti 2 garlic cloves 4 basil leaves Salt and black pepper Parmesan
Method
Remove the ripe tomatoes from the vine and gently cook in a little chilli oil in a deep-sided pan. Crush the garlic into the softening tomatoes and cook for a few minutes, stirring often. Cook the spaghetti in boiling salted water until al dente. Drain the pasta and add to the chilli and tomato. Tear the basil leaves into the pan and toss together with extra oil if needed. Serve in a warmed bowl with a generous grind of black pepper and fresh Parmesan.
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If heaven is on earth, it might be in this home with a converted chapel that is now a swimming pool5 Wood Barton Town House is part of an exclusive 80-acre development in Devon that also comes with fishing rights on the River Avon and four bedrooms.
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An Italian-inspired recipe for lemon-butter pasta shells with spring greens, ricotta and pangrattatoSpring greens are just about to come into their own, so our Kitchen Garden columnist reveals exactly what to do with them.
