Summer has come to a close, and with it, cherry tomatoes are now going for around three quid a kilo, which elevates the extravagant to the commonplace. In addition, a basil plant from the supermarket, which has endured all summer, on account of living in a sunny place and being watered regularly, will not survive the chill in the flat, so the last of its leaves will be put to use.
Per serving:
- 150g cherry tomatoes, no need to peel
- a small onion or half a large one
- ½ a teaspoon of brown sugar
- 5mL balsamic vinegar
- a dozen basil leaves
- 1 tablespoon extra virgin olive oil
- 90g dried pasta
Dice the onion and sauté in some vegetable oil, with the sugar, plus a generous pinch of salt and some pepper. Should take around five minutes.
Whilst that’s happening, wash the cherry tomatoes, slice them in half, and when the onion is soft, pop them in, along with the teensiest splash of balsamic vinegar. Turn the heat right down, and cover. It’ll need about ten minutes, which neatly fits cooking the pasta.
When the pasta is almost done, turn off the heat on the sauce, add the basil leaves and olive oil, stir and cover. Lazily drain the pasta, add to the sauce, and stir well. The starch in the pasta should thicken the sauce very slightly. Pass the parmesan.
If your tomatoes are less than optimal, you might consider any or all of the following enhancements:
- a bay leaf when you add the toms
- some dried oregano
- some garlic and/or pepperoncino when frying the onions
- some dried basil
You could do this with tinned toms, but the results are likely to be more ketchupy.
Dried Basil and Other Heresies 