Crushed Cherry Tomato Pasta

Christmas is just over, although the "feasting" continues with all the leftovers from Sunday's Christmas lunch - pineapple-glazed ham, roast leg of lamb, roasted root vegetables and crispy roasted baby potatoes, not forgetting a pot of "ham stock" that G made by boiling the leftover ham bone. Everytime I think about what my next meal would be, it's ham, lamb and more ham. I figured it would be nice to supplement our Boxing Day lunch with something light and simple.

We had 2 punnets of cherry tomatoes that was perfect for this easy pasta dish tossed with red wine vinegar, fresh basil and parsley. I really liked the taste of the red wine vinegar that balanced well with the sweetness from the crushed cherry tomatoes. This dish is great for busy weeknights, or when you just feel like a light and simple lunch on the weekends. Super easy and delicious!

Crushed Cherry Tomato Pasta
Adapted from Donna Hay

200g (7 oz) spaghettini
500g (1 pound) cherry tomatoes, halved
3 tbsp butter
1 clove garlic, crushed
2 tbsp red wine vinegar (I also added a splash of balsamic vinegar)
sea salt and cracked black pepper
½ cup chopped flat-leaf parsley leaves
½ cup chopped basil leaves
Grated parmesan, to serve
Extra virgin olive oil, to serve

Method

Cook pasta in a large saucepan of salted boiling water until al dente. Drain, return to the saucepan and keep warm. Place tomatoes in a bowl and use a potato masher or fork to crush. Set aside.

Heat a large non-stick frying pan over medium heat. Add the butter and cook until melted. Add garlic and cook for 1 minute. Add red wine vinegar, tomatoes, salt and pepper and cook for a further 2–3 minutes or until warmed through. Add to the pasta with the parsley and basil and toss to combine. Drizzle with extra virgin olive oil and serve with grated parmesan.