Spaghetti with Sweet Cherry Tomatoes Marjoram and Extra Virgin Olive

When tomatoes are good, this is super nice. It's a warm dish as opposed to hot, and it is even great when cold as a salad for picnics.

SERVES 4

11b dried spaghetti, spaghettini or iinguine • 11-14oz ripe cherry tomatoes, red and yellow * 2 good handfuls of fresh marjoram or basil, leaves picked • 6-8 giugs extra virgin olive oil • 1 clove of garlic, peeled and finely sliced • 1 tablespoon white or red wine vinegar • sea salt and freshly ground black pepper

Put your pasta into a large pot of salted boiling water and cook until al dente (check the package for cooking time). While it's cooking, halve the tomatoes, put them into a large bowl, and add your herbs, olive oil, garlic and vinegar, Season to taste, and scrunch with your hands to slightly mush the tomatoes, This can sit now until the pasta's ready. Drain the pasta, and while still steaming hot mix well with the tomatoes, check the seasoning and serve. Easy peasy.

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