My next dish was inspired by seeing Rick Stein make pasta with tomatoes, capers and mint from his Mediterranean Escapes series (Saturday Kitchen, BBC on 28th May 2011). I followed the principle by gently infusing some olive oil with a couple of cloves of garlic, added some onion and crushed fresh tomatoes (seeds removed) and simmered them on the stove. I then added some fresh parsley and basil leaves and a spoon of pepper pesto and continued to simmer and then seasoned to taste. Served over some spaghetti with parmesan shavings and a sprinkle of extra parsley, a vegetarian's delight from a meaty carnivore.
My verdict 9/10, the basil was too floral due to the basil growing too bushy and flowery. Perhaps next time I will add some yellow pepper for a sweeter taste or for the carnivore some chorizo.
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