Quick and easy. I use the sheets of packaged lasagne noodles from the deli department.
With thanks to Jamie Oliver, Jamie’s Food Revolution
1 1/2 pints ripe grape or cherry tomatoes
4 cloves of garlic
a small bunch of fresh basil
1 pound fresh lasagne, defrosted if frozen
sea salt and freshly ground pepper
2 pats of butter
1/4 cup balsamic vinegar
4 ounces Parmesan cheese
- Cut the tomatoes into quarters or halves. Peel and slice the garlic. Pick the basil leaves off the stalks and put them to one side. Finely chop the stalks. Cut the lasagne sheets into 3-4 long strips and put to one side. Grate the Parmesan.
- Bring a large pan of salted water to a boil. Put a large frying pan over medium heat and add a couple of lugs of olive oil and the garlic. Add the butter and let it melt. When the garlic starts to brown, add the tomatoes. Give everything a good stir, then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper.
- Drop your fresh pasta strips into the pan of boiling water and cook for 3 minutes. Drain in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan with a splash of the cooking water and half the Parmesan. Give it a good stir. Taste and add a little more salt and pepper if you think you need it.
- Divide the pasta between your plates or bowls, or oput the pan in the middle of the table and let everyone help themselves. Sprinkle over the rest of the Parmesan and the basil leaves, tearing up any larger ones.
Jamie Oliver’s suggestion: “Lovely with a simple side salad.”