Our local farmers market has become a routine now. We have finally got to know the faces behind the stalls and know who has what and when. Every week we can not resist buying sweet bite tomatoes, for $5 you get 500gms. They only last a week in our home, they stay out on the bench. Easy access to throw them in a salad or in the pan while cooking. I had a few that were looking a little sad and needed some love, the heat at the moment is out season, it is supposed to be spring not summer.
A quick fry in the pan they came back to life, blistering up and taking on a little of the chili. This pasta dish is really easy to make for a lazy dinner or lunch. The sweet bites are the stars of the dish, bursting in your mouth as you eat.
I served my pasta along with a little cheese, just a small amount.
- 4 tbsp olive oil
- 1 medium onion finely sliced
- 1 clove of garlic, finely diced
- 240gms sweet-bite tomatoes (or use cherry tomatoes)
- ½ lemon juiced and zested
- 2 tbsp butter
- ⅛ tsp chili powder
- ¼ cup chopped parsley
- Salt and pepper
- 200gm fettuccini, cooked
- Place a large non-stick frying pan or cast iron skillet over a medium heat. Drizzle the olive oil into the pan and add the sliced onions. Allow the onions to soften for 10-12 minutes. Add the garlic and sweet-bite tomatoes to the pan, turning up the heat a little. Allow the tomatoes to blister and soften for 5 minutes.
- In the centre of the pan create a small well. Place the butter, lemon juice, lemon zest and chili powder allowing the butter to melt and stir through the mixture. Season with salt and pepper and turn the heat down to low.
- Add the parsley and cooked fettuccini and coat the pasta evenly with the oil in the pan. Serve up immediately with a simple green salad.