PASTA SALAD WITH HEIRLOOM TOMATOES, BASIL OIL AND PECORINO

Try and find the best-quality heirloom tomatoes you can for this simple pasta.

INGREDIENTS

• 400g wholemeal rigatoni or other wholemeal short pasta
• 2 large handfuls basil leaves
• 1/3 cup (80ml) extra virgin olive oil
• 300g mixed heirloom tomatoes*, halved or cut into wedges
• Shaved pecorino*, to serve

• METHOD

  • 1
    Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then rinse well under cold water.
  • 2
    Meanwhile, blanch basil in boiling water for 10 seconds, then rinse under cold water. Drain well, then squeeze out excess water. Place basil in a food processor with oil and pulse until basil is finely chopped.
  • 3
    Place the pasta and tomatoes in a large serving bowl. Season, then gently toss to combine. Drizzle with the basil oil, scatter with pecorino, then serve.

  • NOTES

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    * Heirloom tomatoes are from selected greengrocers and growers’ markets. Pecorino is a hard sheep’s milk cheese from delis; substitute parmesan.