Fresh tomato and basil pasta


  • Vegetable stock
  • Pasta
  • Tomatos
  • Basil
  • Lemon
  • Olive oil
  • Balsamic glaze


  • Cook 2 1/2 mugs full of pasta in vegetable stock (I find small paste picks up the most flavour) until al dente
  • While the pasta cooks chop a variety of tomatoes (rinsed first) – vary how you chop each and mushing some. Enough to fill about a 1 mug
  • Drain pasta leaving a small amount of stock in bottom
  • Add tomatoes to pasta with a glug of good olive oil, a squeeze of lemon, a few twists of pepper and a drizzle of balsamic vinegar glaze and mix
  • Chop a good handle of basil (regular or purple) and add to the pan, stir and serve