Perfect fresh tomato pasta

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 57 minutes

Ingredientes

800g ripe but firm tomatoes preferably, but not necessarily, plum

2tbsp red-wine vinegar

¾ flaky salt plus extra for cooking the pasta

4tbsp extra-virgin olive oil plus 1 tbsp extra if making pangrattato

2-3 plump garlic cloves peeled

4tbsp dry breadcrumbs (optional)

1 tinned anchovy fillet drained (optional)

400g spaghetti or spaghettini

1small bunch fresh basil

60g olives black, green or a mixture, stoned and chopped

1tbsp capers (rinsed if packed in salt), chopped

4 anchovy fillets (rinsed if packed in salt), chopped

½ chilli flakes

Instrucciones

Cut the tomatoes into fairly small dice (this is much easier if you have a sharp knife) and put them and all their juices in a bowl with the vinegar, half the salt and all the oil.

Mash the garlic to a paste with the remaining salt, then stir that into the tomato bowl, too, along with any of the optional extras.

Leave to sit for at least 30 minutes, though longer won’t hurt (but don’t leave it so long that it requires refrigeration).

If making the pangrattato, put a tablespoon of oil in a small frying pan over a medium heat, then mash in the anchovy, if using, until dissolved.

Turn up the heat, stir in the breadcrumbs and fry until crisp and golden.

Season if not using the anchovy, then set aside.

Cook the pasta in plenty of salted water until just shy of the recommended cooking time.

Meanwhile, drain the tomato mix, reserving the juices.

Drain the pasta.

Pour the reserved tomato juices into the empty pan, set it over a medium heat, then return the cooked pasta to the pan and toss until it has absorbed the juice.

Turn off the heat, tip in the tomatoes and toss well.

If serving immediately, scatter over the pangrattato and tear in the basil; if serving at room temperature, do so just before serving.