When it’s lovely and sunny (as it was back in June when I first shared this recipe on my Instagram) I’m always looking for bright, fresh flavours and tomatoes, to me, scream summer. This dish packs a punch of acidity and is perfect for warm evenings.

It’s also a super easy dish to put together and you only need two pans, one for your pasta, one for your tomato mix. Simple. I’ve also added the good old pangrattato from my Spaghetti Vongole recipe to add a bit of texture. Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!

Zingy Tomato Pasta

Ingredients (serves two)
2 tbsp panko breadcrumbs
2 tbsp olive oil
175g spaghetti
1 lemon, zest & juice
4 cloves crushed garlic
150ml white wine
250g cherry tomatoes, cut in half
1 tbsp capers
1 tbsp cornflour
1 tbsp grated parmesan
Salt & pepper, to taste

Method
1. In a large, non-stick pan, heat half the oil over a medium heat. Once hot, add the breadcrumbs and cook for a few minutes until golden. Remove from the pan and spread out on a piece of kitchen roll. Leave to cool, then mix in a bowl with the zest of the lemon and the grated parmesan and set aside.
2. Wipe the pan clean, add the remaining oil and put back over a medium heat. Add the crushed garlic and cook for 1-2 minutes until beginning to soften. Meanwhile, place a large pot of salted water over a high heat and bring to the boil. Add the pasta and cook according to pack instructions.
3. Add your cherry tomatoes to the pan with the garlic and cook for five minutes until they start to break down. Turn up the heat, pour in the white wine and bubble until reduced by about half. Mix your cornflour with a little bit of cold water to make a slurry, then add it to the pan. Stir for a minute until the sauce thickens slightly.
4. Add the cooked pasta, the capers and the juice of the lemon to the pan and toss everything to coat. Add salt and pepper to taste and we are ready to serve! Pile the pasta into bowls, top with the golden breadcrumbs and dig in!