Fresh tomato with sage, tagliatelle

Quick, simple and full of flavour and great for a light lunch for one

• Take one or two very ripe large tomatoes, chopped roughly
• One large clove of garlic mashed with a good pinch of salt
• dozen large leaves of sage, chopped finely

On a medium heat with two table spoons of oil and a knob of salted butter, add the above ingredients and warm through.

Whilst this is cooking put one portion of tagliatelle in boiling water and cook until  al dente.  Drain and add to tomato mixture.

Sprinkle parmigiano-reggiano over top to taste.

Other pasta dishes

Penne with Garlic and Chilli
Easy Milanese with Lemon