Basil and Tomato Pasta Sauce.

Basil can be grown in the garden, but you need to wait until there is no chance of a frost before putting these tender plants in the open. There is bush basil and the more familiar sweet basil. I recommend http://www-ang.kfunigraz.ac.at/~katzer/e... as a good site to check out the various types.

Basil is associated with Italian and Thai cuisine, but it originated in India and was taken to the Mediterranean via the spice routes.

A few leaves make a good addition to a mesclun salad. Or try adding some shredded basil to your favourite vinaigrette, leave it to steep for at least 30 minutes, then pour it over your salad.

Basil goes really well with tomatoes, particularly vine-ripened tomatoes at the height of summer.

If the fresh tomatoes currently available at your supplier are sad watery ones with little flavour, substitute good canned Italian tomatoes which have miles more flavour.

Tomato and Basil Pasta

1 medium onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
6 large fresh tomatoes, peeled (or two cans Italian tomatoes)
2 tablespoons capers
1 teaspoon chilli paste or a couple of fresh chillies, deseeded and chopped
1/2 cup chopped basil leaves

Saute the onion and garlic in oil till tender. Don't let the garlic burn. Add the chopped tomatoes, draining off some of the juice if you are using canned tomatoes. Add the capers and chillies and simmer the sauce for 20 minutes adding the basil for the last five minutes.

Meanwhile cook your pasta according to directions on the packet. Drain and stir through the tomato sauce. If you like anchovies, you can soak them in a little water, drain them and add them to the onions when these are nearly tender.