30oz/4 cups chopped cherry tomatoes
1 garlic clove, peeled and sliced in half
1 large handful of arugula leaves
1 large handful of torn basil leaves
grated zest of a whole lemon, preferably unwaxed
1 tablespoon Taste #5 Umami Bomb
extra virgin olive oil
Kosher salt and freshly ground black pepper
- Chop the tomatoes into quarters, retaining the seeds and the skin.
- Place in a large serving bowl with the garlic, arugula, basil, lemon zest and Umami Bomb. Add a good glug of the olive oil.
- Drain the cooked pasta and pour into the bowl. Mix well, season and serve immediately.