Jason Atherton’s Tomato Pasta


4 finely chopped shallots 7 finely chopped cloves of garlic Pinch of sea salt 100ml high quality balsamic vinegar 50ml High quality olive oil 1 glass (125ml) of high quality white wine 1.2kg roughly chopped high quality tomatoes 1 large sprig of fresh basil (3-4 leaves) 500g fresh pasta


1. Add a glug of high quality olive oil to a heavy based pan to the hob. Keep an eye on it. You don't want the oil to burn. 2. Add 4 finely chopped shallots to the pan. They should sizzle as they hit the hot olive oil. 3. Add in 7 cloves of garlic and a generous pinch of sea salt. 4. Pour in 100ml of balsamic vinegar and 1 glass of white wine. 5. Now let that reduce, but leave a little bit of liquid at the bottom of the pan. 6. Add in 1.2kg of roughly chopped tomatoes and another generous pinch of sea salt. Follow that by adding a whole sprig of basil. 7. Scrape down the sides of the pan as the sauce starts to reduce and leave for 45 minutes. 8. Blend up the sauce with a hand held blender or liquidiser. 9. Prepare fresh pasta by placing into boiling water with a glug of olive oil and a pinch of salt for 2.5 - 3 minutes before draining. 10. Turn the sauce into the pasta and serve.