Justin Bonello's tomato spaghetti

By admin
04 May 2011

Serves 4 Preparation time: 15 min Cooking time: 12 min   200 g baby tomatoes, halved 6 sprigs oregano, leaves stripped 30 g basil leaves, torn 2 ml (½ t) chilli oil generous dash of olive oil handful of grated Parmesan cheese 500 g pasta such as spaghetti knob of butter 6-8 cloves garlic, finely chopped 400 g bought Napolitano tomato sauce salt and pepper extra basil and Parmesan cheese   Mix the tomatoes, herbs, oils and cheese.

Cook the pasta according to the packet instructions.

Drain when al dente but don’t rinse.

Meanwhile heat the butter in a pan and stir-fry the garlic for 1-2 minutes over medium heat.

Add the Napolitano sauce and heat until just warmed.

Remove from the heat and add the fresh tomato mixture.

Season with salt and pepper if necessary.

Add the sauce and extra olive oil to the pasta and toss gently.

Scatter basil and Parmesan cheese shavings on top and serve immediately.

*Recipe from Cooked: Out of the Frying Pan, published by Penguin.

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