This summer we have been so lucky with fresh produce, the apricots were sweet and juicy and it looks like it is going to be equally as good for tomatoes. I don’t have a garden of my own but I raided my mum’s, she has an amazing basil patch and some really great tomatoes, and so wanted to do a nice simple recipe where you can just enjoy these fresh flavours.
I was given a copy of Giorgio Locatelli’s Made In Sicily for Christmas which is beautiful book and in it he describes a recipe called truck drivers pasta where essentially they would use whatever was around to toss through pasta, hence the name here.
Pasta 300 grams 00 flour 3 eggs (but mine were small so I used 4)
Put the flour on a bench surface and make a well in the middle, break in the eggs and with a fork gently break up the eggs and start mixing the flour in, once together as a dough kneed for 3 to 4 minutes until it feels smooth and silky. Cover in cling wrap and refrigerate for an hour. Sauce While you are waiting for this prepare your sauce. I chopped up one big clove of garlic and placed in it a bowl with a handful of yellow cherry tomatoes and six or seven small roma tomatoes chopped, a handful of chopped basil, pinch of sea salt, some grated strips of zucchini and a lug of good olive oil. Just let this sit and rest.
Put the pasta dough through the machine and perhaps make something a little fatter like linguini, I think I only took the pasta to 4 so it was still quite thick. Cook the pasta in some boiling salted water and then drain. Stir through the sauce and serve with some parmesan or pecorino.