Make use of the glut of fresh tomatoes in summer with this simple pasta meal. If you grow your own herbs, you can vary the herbs as much as you like. Try basil mixed with a little mint, or fresh thyme mixed with chopped sage.
salt and freshly ground black pepper
1 small green capsicum, seeded and diced
2 garlic cloves, crushed
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chilli flakes (optional)
sprigs of fresh flat-leaf parsley to garnish
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Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, scald the tomatoes in a bowl of boiling water for 30 seconds, drain then refresh under cold running water. Peel off the skins, then scoop out the seeds and roughly chop the flesh. Put the flesh in a small saucepan.
Add the diced capsicum, garlic, olive oil, parsley and, if you are using them, the chilli flakes to the pan with the tomatoes. Season to taste. Warm this sauce over a low heat.
Drain the pasta and tip into a heated serving dish. Pour over the warm sauce, toss with the pasta and serve at once, garnished with parsley.