A wonderful summer pasta dinner based on a River Cottage recipe. The ingredients listed here are for 2 portions, scale up or down as you will.
375g ripe tomatoes
1/2 garlic clove, finely chopped
a pinch of dried chilli flakes
2tsp capers (I prefer those in preserved in salt rather than brine)
2tbs of extra virgin olive oil
salt and pepper
Plunge the tomatoes into boiling water for a minute or so. Peel, quarter and remove the pips and pulp. Chop the flesh roughly. The skin, pips and pulp should then be pushed hard into a seive to extract the juice which is added to the chopped flesh. Mix in the olive oil, rinsed capers, oregano leaves, chilli flakes, garlic and season. Set aside for an hour or so for the flavour to develop.
Cook and drain the pasta before spooning the tomato over the top.