I can’t believe it people have looked at my page before I have posted anything.  Here is a little tid bit to wet your appetite.  This recipe was featured on the first episode of The Gourmet Farmer (Thurdays 7:30 on SBS).  It is really simple and fresh.  I advise giving it a go whilst tomatoes are still in season.

See you on 1st March.

Tomato, Goats Curd and Basil Penne
Adapted from Matthew Evans’s recipe on “The Gourmet Farmer”

Serves 4

Ingredients
4 Roma tomatoes, diced
2 tbsp Extra virgin olive oil
2 Garlic cloves, peeled and halved
16 Basil leaves, torn
Salt and Pepper
400g Penne
150g Goats curd

Method
  1. Mix tomatoes, olive oil, garlic and basil leaves in a large bowl and leave to stand for approximately 30 minutes.
  2. Meanwhile cook penne according to packet instructions.  Remove garlic from tomatoes and discard.  Crumble goats curd into tomato mixture.
  3. Toss the cooked pasta through the tomato mixture and serve immediately.
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