Cherry Tomato Sauce with Fresh Pasta

Serves 4-6

1 1/2 pints ripe grape or cherry tomatoes
4 cloves garlic
a small bunch of fresh basil
1 pound fresh lasagne, defrosted if frozen
sea salt and fresh black pepper


olive oil
2 pats of butter (roughly 1 tablespoon)
1/4 cup balsamic vinegar
4 oz Parmesan cheese

Cut the tomatoes into halves
Peel and chop the garlic
Pick the basil off the stalks and cut into a chiffonade
Finely chop the basil stalks
Cut the lasagne into strips, making long flat noodles
Grate the Parmesan

Bring a large pot of salted water to a boil.
Heat a large frying pan to medium heat then add a couple lugs of olive oil, the garlic and the butter. When the garlic starts to brown, add the tomatoes. Give everything a good stir and then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper. Drop the pasta into the water and boil for three minutes. When the pasta is done use tongs to move it to the frying pan, then add a splash of the cooking water and half the Parmesan. Give it a good stir. Taste and adjust salt and pepper as necessary. Serve with the remaining cheese and enjoy!


*Page 55 of Jamie's Food Revolution by Jamie Oliver