I've been watching green tomatoes grow all summer and now I'm finally getting a regular supply of tasty, red, ripe ones (it's almost September!), although I should be very grateful really, because these tomatoes grew without me realising when I used some of last year's tomato growbag to top up the pots on my patio. So instead of growing flowers, up came tomatoes! I didn't even realise they weren't flowers until they were quite big and had that tomato smell. Shame about the flowers. I also have some late runner beans, which my Granny gave me as little plants. They're enjoying the wet weather and beginning to grow some delicious beans. The rest of the vegetable patch contains some gladioli, which were going to be cut flowers but only one made it into the house, a cabbage from last year that survived the caterpillar attack and a forgotten pepper plant that might grow a pepper, one day. You can probably tell, I'm not that great at maintaining my veg patch, which makes me all the more grateful for this lovely pasta dish, the ingredients for which grew all by themselves!
Serves 2
100g spiralini (or your pasta of choice)
8-10 fresh cherry tomatoes
4 runner beans
A handful of capers, rinsed
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
A handful of marjoram (or oregano - I just happen to grow marjoram in my garden)
Cook the pasta according to the directions on the packaging. Chop the runner beans into short lengths, about 2 cm each and add to the pan with the pasta towards the end of cooking. Chop the tomatoes into quarters and the capers into smaller pieces (I find this distributes their salty flavour, especially the bigger varieties). When the pasta is cooked, drain most of the cooking water, but leave a few tablespoons of water behind in the pan. Add the tomatoes, capers, olive oil and balsamic vinegar and toss to combine. Sprinkle the marjoram on top to serve.
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