Tuesday, June 22, 2010

Simple Summer Spaghetti

Serves 4

500g mixed red and yellow cherry tomatoes, halved
150g good black olives, stoned
1 clove of garlic, peeled and finely chopped
1 tablespoon red wine vinegar
a bunch of fresh lemon basil, leaves picked (substituted with sweet basil & zest of half a lemon)
a bunch of fresh marjoram, leaves picked (substituted with italian parsley)
10 tablespoons extra virgin olive oil
400g spaghetti or linguine
sea salt and freshly ground black pepper

1) In a large bowl, scrunch the tomatoes with your hands to slightly mush them.

2) Mix in the olives, garlic and vinegar.

3) Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.

4) Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the herby tomatoes. Adjust the seasoning if you feel it needs it (I seasoned with freshly ground black pepper, assorted peppercorns & sea salt).

5) Serve right away.

Tips: Bake some fish filets over the herby tomatoes.

Original recipe is by Jamie Oliver. I need to substitute the herbs because it's very difficult to find lemon basil & marjoram in this part of my world :(

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