PASTA, TOMATOES

Hot, cold, crisp, tender. A dish of contrasts. A fideuà salad. • The trick is to catch the pasta just at the point where it is starting to crisp on the bottom of the pan and can be loosened with the end of a wooden spatula. The point here is the contrast between hot and cold, soft and crisp. It may need a little practice, but is very pleasing, and certainly the best pasta salad I have ever had. • Ideas about the correct pasta to use for fideuà will be argued about even in Spain, but the only really essential point is to use a small, thin pasta that will crisp nicely on the bottom of the pan. There are several suitable types – fideos, vermicelli or angel hair would all be good. You could even break thin noodles into short lengths.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You will need a heavy-based frying pan or paella pan.

Step 2

Peel and thinly slice the garlic. Warm the oil in a large sauté pan, then add the garlic and cook till just starting to crisp. Meanwhile, heat the stock in a separate pan. Tip the pasta into the garlic and sauté for one minute, then pour in the hot stock and bring to the boil.

Step 3

Lower the heat to a simmer, then cover with a lid and cook for ten minutes until the pasta is almost tender. Remove the lid and continue to simmer for a further ten minutes, until the liquid has almost all evaporated. The pasta should be starting to toast lightly on the base of the pan. If it isn’t, pour in a drop or two more oil.

Step 4

Cut the bigger tomatoes into quarters and the cherry tomatoes in half, then roughly chop the parsley and spring onions. Use a wooden spatula to scrape the toasted pasta from the bottom of the pan, ensuring all the golden crusty bits come with it. Tip in all the tomatoes, parsley and onions and toss together gently so the cold tomatoes, hot pasta and small amount of stock are thoroughly mixed. Check the seasoning and serve.