Because we are currently doing the $120 Food Challenge, this recipe is courtesy of said book. I had to adapt it slightly because I don't like anchovies, so it is a little different, but it turned out extremely nice. It's a very affordable meal when cherry tomatoes are in season (spring) and serves 4. Admittedly the portion sizes are smaller than we are used to so we ended up going back for seconds (lucky I made a little more spaghetti)!
Ingredients:
- 250g cherry tomatoes
- 2 tablespoons olive oil
- 350g dried spaghetti or other long pasta
- 1 clove garlic, thinly sliced
- 4 anchovies (we used about 12 whole pitted olives instead)
- A handful of fresh basil leaves (whole)
- Freshly ground pepper
- Shaved or grated parmesan
Method:
- Preheat oven to 180 degrees celsius
- Place cherry tomatoes on a baking try and drizzle with 1 tablespoon olive oil
- Roast for 20mins or until slightly wilted
- Cook the spaghetti as per packet instructions
- Drain the spaghetti, reserving 1/2 cup of the water
- Return it to the pan and keep warm
- Heat a frying pan over medium heat, add remaining oil and cook the garlic for 1 minute only
- Mash the anchovies (or olives) with a fork, then add the roast tomatoes and gently squash them so they split and release their seeds and juices
- Add the anchovies (or olives) along with the tomatoes to the frying pan and warm gently for about 5mins
- Remove from heat
- Toss the tomato and anchovies (olive) mixture through the spaghetti, then add the basil leaves and toss again briefly
- Divide among 4 bowls, top with freshly ground pepper and parmesan
Note: Serve with home made garlic, herb or parmesan bread. D-E-L-icious XD
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