raw tomato pasta

this was just perfect last week, when the temperatures were high and cooking was almost too much to even think about – ripe tomatoes cut into chunks and marinated with olive oil (use a fresh and fruity oil – the stuff you usually make a salad dressing with), lemon zest, fresh oregano (basil is also nice and perhaps a bit more predictable), black garlic (smoked or plain would also be good, just adjust your quantities so you don’t get too strong a flavour), salt and freshly ground black pepper. leave this to marinate while you cook some pasta – i used spaghetti – and then toss the two together, before serving with some parmesan.

David and i both loved this and i will no doubt make it again while the weather is hot. however, i’m feeling doubly pleased as last time i made something similar it was less of a success