This simple pasta dish demands the most flavoursome tomatoes you can find. Late summer is when they are usually at their very best.
750 grams large vine-ripened tomatoes
1⁄4 cup extra virgin olive oil 4 cloves garlic, very thinly sliced
5 cm piece of ginger, peeled and thinly julienned
1⁄2 cup mint leaves, finely shredded
300 grams dried spaghetti
Make a shallow cut in the base of the tomatoes and place in a pot of boiling water for 10-15 seconds. Use a slotted spoon to transfer them quickly to a bowl of cold water. When cool peel off the skins then cut the tomatoes in half, remove the seeds and dice. Place in a large bowl and set aside.
Gently heat the olive oil, garlic and ginger in a small pot.
Cook gently for 5 minutes without allowing the garlic and ginger to brown.
Add to the tomatoes and toss together. Season well.
Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the tomatoes along with the mint. Transfer to a large bowl and serve immediately. Serves 4-6