Summer tomatoes are a joy. A simple aglio e olio (garlic and oil) sauce helps bring out their best flavour, and a lick of al dente pasta makes for a perfect summer meal. For best results, eat it outside while watching the sun go down.
400g dried spaghetti
⅔ cup olive oil
1 small red onion, finely diced
4 cloves garlic, roughly chopped
1 tbsp baby capers
350g mixed grape or cherry tomatoes, quartered
¼ cup white wine
½ cup basil leaves, torn
¼ cup fresh parsley leaves, torn
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
While the spaghetti is cooking, heat another large saucepan over medium heat, add half the olive oil, the onion and garlic and cook until fragrant and starting to brown. Add the capers and fry for about a minute, then add the tomatoes, white wine and remaining oil.
When the spaghetti is al dente, drain well and add to the tomato mixture. Scatter over the herbs. Stir to coat in the oil and tomato mixture, adjust seasoning and serve immediately.
Adam’s tip: The enzymes that give tomatoes their delicious flavour are inactive at low temperatures, so a tomato straight from the fridge will not taste its best. Keep tomatoes at room temperature for best flavour.
Serving suggestion: Summer rosé and berry jellies for dessert.