Lisa's Brie, tomato and tarragon pastaThis recipe is inspired by a recipe from the Silver Palate cookbook that my godmother and my mother loved. It requires everything to be at room temperature in order for the hot pasta to cook the sauce. On a warm summer's day, with all the ingredients left out, the sauce will make itself, but if you're making it any other time of year you will need to warm the mixture through on the hob.
Serves 4
◆ 200ml extra-virgin olive oil
◆ 6 large tomatoes on the vine, or plum tomatoes, diced
◆ 6 spring onions, finely sliced
◆ 2 tbsp coarsely chopped tarragon, plus extra to garnish
◆ 150-200g Brie (left out of the fridge overnight), rind at the sides removed but top left on, diced
◆ 300g spaghetti
◆ Sea salt and freshly ground black pepper
1. Heat the olive oil until just warm, then take off the heat. Add the tomatoes, spring onions, tarragon and Brie, and season with salt and pepper.
2. Cook the spaghetti according to the packet instructions, then drain (reserving the cooking water). Add the piping-hot spaghetti to the tomato mixture and toss through until combined. You may need a little of the pasta water or more olive oil to loosen the mixture. Garnish with a little extra tarragon. Tip: To get the best flavour from your tomatoes keep them in a fruit bowl and not in the fridge.
◆ John and Lisa's Kitchen: Everyday Recipes from a Professional Chef and a Home Cook by John Torode and Lisa Faulkner is published by Quadrille,price £25
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This recipe appeared in the October 2024 issue of The Lady magazine.
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