Al Fresco: Gigli with a sauce of baby plum tomatoes.

Eating outside tonight, and wanted some with some fresh flavours.

Built a sauce around some gently cooked garlic, threw in some cherry tomatoes, cooked them out a bit.

At the end of cooking, I added more cherry tomatoes so there’d be a contrast.
Seasoned it up with good black pepper and olive oil.

Served with half a burrata because I wanted little dollops of stracciatelle, but that’s all I could find.

This was really great. Fresh, but with a depth of savouriness from the tomatoes. The olive oil, a single varietal Hojiblanca, also had some nice tomato and bell pepper notes that bolstered this.