Pasta with sunshine sauce

Deur Ulla Pakendorf Loubser, SARIE KOS Winter 2009

Foto’s: Micky Hoyle Galery

serves 4

2 x 250 g ripe brie, cut into unequal slices
5 – 6 ripe, flavoursome tomatoes, halved and cut into thin slices
2 big handfuls of fresh basil, torn
handful of fresh rocket
lots of fresh garlic, finely chopped
sea salt and freshly ground black pepper to taste
pasta of your choice
parmesan cheese as garnish

Put all the ingredients in a bowl with the tomatoes right at the bottom. Cover with clingwrap and leave in the sun for a few hours, where kids and dogs can’t get to it. The heat makes it all ferment and a delicious sauce forms. Meanwhile, cook the pasta of your choice (tagliatelle is good) and stir good olive oil through it so it doesn’t stick. Stir the lukewarm sauce through the pasta, grate parmesan over and serve immediately. You can also put all the ingredients in an oven-proof dish, cover with tinfoil and leave it in the warming oven until a sauce forms.

To drink
Try a riesling. Theuniskraal is very famous for theirs.