Elizabeth Hewson: Fresh tomato, goat’s curd and basil pasta

Fresh tomato, goat’s curd and basil pasta
Elizabeth Hewson
Serves 1

“This recipe should only be made in the height of summer, when tomatoes are ripe, the basil is heady and the weather is warm. It should be eaten barefoot in the sun as a reminder that it’s the simple things in life that matter.”

Elizabeth Hewson will be joining us at our Summer Seasonal Market on Sat 10 Dec to show us the tricks of the trade for the perfect pasta! Read the below recipe which she will be preparing on the day, and come along to the presentation to learn how to make your own easy hand-made pasta.


1 garlic clove (Owl Farm)
150 g cherry tomatoes or the best summer-ripe tomatoes you can find, chopped (AW Muscat)
10 g (¼ cup) basil leaves, plus extra to serve (Darling Mills Farm)
2 tablespoons extra-virgin olive oil, plus extra for drizzling (ALTO Olives)
Sea salt (Olsson’s Sea Salt)
Freshly ground black pepper (Spice Zen)
1 tablespoon goat’s curd (Willowbrae Cheese)
Grated Parmigiano Reggiano, to serve
Chilli flakes, for sprinkling (optional)

Fresh pasta for 1
Busiate, fettuccine, linguine, or strozzapreti

Dried pasta for 1
Fusilli, linguine, or spaghetti


1. Cut the garlic clove in half and rub it around a large serving bowl, to impart the scent of garlic. Add the tomato to the bowl, along with the garlic, basil and olive oil. Generously season with salt. Let the mixture sit at room temperature for 30–60 minutes, to allow the flavours to meld.


2. Bring a large saucepan of water to a lively boil and season as salty as the sea. Add the pasta and cook until al dente.


3. Remove the garlic from the tomato mixture and discard. Add blobs of goat’s cheese to the tomato mixture in anticipation of the hot pasta that will fall on top.


4. Using tongs, pluck the pasta out of the rapid bubbles and drop it directly onto the tomato mixture. Give everything a big toss, adding a scoop of cooking water if needed to loosen things up. Season with salt and pepper, then top with extra basil leaves, a drizzle of extra-virgin olive oil, a sprinkle of Parmigiano Reggiano and a few chilli flakes, if you like, and serve.


Pick up these ingredients from Carriageworks Farmers Market and try the recipe for yourself! We’re open every Saturday from 8am – 1pm.

This recipe was originally published in Saturday Night Pasta by Elizabeth Hewson.