Celebrating the best (and the last) of summers heirloom & organic tomatoes.
Low & (and really) slowly cooked cherry tomatoes with garlic, chilli, herbs and onions ensures a wonderful fragrant oil, simply delicious tossed through cooked pasta and topped with fresh mint.
A true celebration of summer!
Before I lose you at the sound of a 2 hour cooking time, it truly is as simple as switching on the oven and tossing a few ingredients in a large baking tray.
You can use any long pasta but I encourage you to look out for bucatini, a spaghetti-like pasta with a hole running through the centre, just perfect to trap in the oil and sauce.
I know I can preach a bit about using good ingredients but this dish is a celebration of all that is wonderful in the world, ripe heirloom tomatoes, fresh organic (non supermarket) herbs and very very good extra-virgin olive oil.
Getting Ahead: the sauce can be made up to two days ahead. The salad is just as great served the next day cold or at room temperature.
Seasonal Swaps: I love the hint of aniseed in tarragon but its not always easy to find, you can use parsley or basil instead.