The everlasting sweet peas are in full flower now.
The smell of this pasta sauce cooking had L running down from her bedroom to see when dinner was ready. It’s also good served with cod, bream or sea bass. It’s so easy that it hardly merits a recipe but cooking the tomatoes in lots of butter is essential.
2 cloves garlic, crushed
500g cherry tomatoes, halved
1.Melt butter in a pan and soften garlic for a couple of minutes over a low heat.
2. Add tomatoes, season with salt and pepper and turn up heat until the tomatoes start bubbling and collapsing. Then turn the heat down again and cook over a low heat for fifteen minutes until you have a soft orangey sauce.
3. Just before you serve, add chopped basil.
4. Serve on pasta with grated Parmesan and a little more chopped basil to garnish.