I just got back from London for my dear friend Melissa’s wedding. It was such a happy occasion I’m still swooning. Imagine a cute old church, a Mustang Shelby, five flittering purple fairy bridesmaids, a four poster bed fit for a Bridget Jone’s movie (the honeymoon suite was where a scene was filmed), a week prancing around London with girlfriends, a little 5 1/2-year-old girl called Iona, and, of course, the most beautiful bride.
Oh, what a fabulous time we all had, bride and groom included. I know, it was the sort of wedding people only dream about because no one actually enjoys their wedding day. Or that’s what I’ve been told. Instead of having a good time the bride and groom have to worry about everyone else. Not these two because the day was all about them. No strangers they had never met before or relatives you’re obligated to invite. Everyone that made the trip out to London that weekend went to celebrate and party with the bride and groom. And that’s exactly what happened. Kids and adults up way past their bedtime dancing and throwing confetti about until the wee hours of the night. Now that’s what I call a dream wedding.
Here’s a recipe to celebrate that joyous, carefree occasion. A cherry tomato and basil pasta that’s s so simple, so fresh, yet deeply flavorful and bright. Cherry tomatoes are simmered in garlic until they burst with the goodness of their own juices turning just a few ingredients into a delicious, silky sauce. Perhaps that’s why the wedding turned out to be so stress-free. There were no digital presentations and videos to worry about, or theatrics and musical performances to manage and control. Although there was a surprise, poorly choreographed but, apparently, highly entertaining song and dance number to Single Ladies by Tim (the groom) and his backup purple fairies. Otherwise, it was just about lots of good food, good music, a great Toast Master that no one knew, good conversations, laughter, a lot of dancing…and just as much jumping! Sometimes, you don’t need a lot to make something spectacular.
This is also a dish that’s from an old memory. One from a trip to London with my Mom many years ago. I don’t remember which restaurant we had it at but whenever I visit London, I remember how delicious the pasta was and I remember her. Many years later, recreated, it’s as good as I remember it. Had I known it was that easy I would have attempted to make it a long time ago! Nevertheless, here it is, memories of the past and recent on a plate. Cheers to good times and many more fond memories to last a lifetime.
Cherry Tomato and Basil Pasta
What you need:
3 pints cherry tomatoes
6 garlic cloves, minced
1/2 cup olive oil
Salt and pepper
Pinch of sugar
Large handful of fresh basil, roughly torn or chopped
Fettucini, or any other pasta of your choice
What to do:
1. Cook pasta in a large pot of salted water with a drizzle of olive oil until al dente.
2. Heat the olive oil in a pan over medium high heat, add the garlic, cherry tomatoes, 1/2 tsp salt, pepper and the sugar.
3. Cook for 15-20 mins. stirring occasionally until the tomatoes burst and create a sauce.
4. Add the pasta and mix to combine.
5. Add pasta water if you need more sauce.
6. Add basil.
7. Grate a generous amount of parmesan cheese.
8. Serve and enjoy.