I always prefer to use fresh tomatoes. If I can't get them I'll use tinned, or tomato paste, but I'd rather not have to do that. This recipe is for when you find an extra special bunch of tomatoes. Perhaps you know someone who grows them and sometimes gives you a few, still warm from the sun and minty smelling. Maybe you're self-catering in Southern Italy or Spain and a pile of beautiful firm deep-red fruit catches your attention down at the market. If you live in Scotland, it might be around the beginning of July when the first slow-grown organic Clyde Valley tomatoes hit the shops. Whenever it is, this is a recipe for that day. It's very simple, has few ingredients and is designed to bring out the taste of those tomatoes in a big way. Allow about 100 - 120 grams of pasta and 2 medium tomatoes per person.
Ingredients
250g pasta
4 tomatoes
1 onion
A large pinch of dried marjoram (or oregano)
A large splash of olive oil
A dessertspoon of butter or vegetable margarine
Salt
Put a pan of water on to boil for the pasta and while it's heating up, dice the tomatoes (1-2cm pieces) and lay them to the side on a plate. Peel the onion and chop it quite finely. When the water starts boiling, put a frying pan on a high heat and put some olive oil and butter/margarine in it. Add some salt and a tiny splash of oil to the water in the first pan and throw in the pasta. Stir it to separate the pieces. The butter in the frying pan should have melted by the time you do that so you can add the onion and stir it around a little to coat the pieces in oil. Turn the heat under the pan down a little when the onion starts sizzling. You want to cook it gently for two minutes or so until it's going transparent but you don't want to let it start browning.
Keep your eye on the pasta. It should have started boiling vigorously so turn the heat down low, give it another quick stir and cover the pan, leaving a small space. The pasta will be ready about 10 minutes from now and so will your sauce. Spread the onions evenly on the bottom of the frying pan and take the tomatoes in your hand and sprinkle them evenly over the onions. Sprinkle over some salt and marjoram and put a lid tightly on the pan. Don't touch it until the pasta is ready.
When the pasta is ready, switch off the heat under both pans, drain the pasta and add it to the pan with the tomatoes. Stir everything very gently. Make sure you don't smash up the tomatoes. Stick the pan in the centre of the table and let people help themselves. You could put a little plate of grated cheese on the table too if you fancy it.