Ingredients:
- Vegetable stock
- Pasta
- Tomatos
- Basil
- Lemon
- Olive oil
- Balsamic glaze
Method:
- 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
