I have a new favourite easy go-to summer dish. A simple summer spaghetti inspired by Jamie Oliver, but somehow improved on by me – a novice cook at best.
My biggest ‘improvement’ is removing the olives that bubby hates so much he wont kiss me after I eat them. Step one when improving master chef recipes is to make the dish edible for your family; always ensure after dinner thank-you kisses are possible. Steps two and three are stewing the tomatoes to bring out their flavour, and using dried herbs instead of fresh … because that is what I had.
Here’s what you need:
- 1 package of mixed red and yellow cherry tomatoes, washed and halved
- 1 clove of garlic, peeled and finely chopped
- 1 tbs red wine
- 1 tbs of balsamic vinegar
- 1 tsp oregano
- 1 tsp marjoram
- 1/4 cup extra virgin olive oil
- spaghetti for two
- sea salt and freshly ground black pepper
Here’s what to do:
- Get the spaghetti in some boiling salted water to cook until al dente. You have time to do the rest while this is happening.
- Squeeze the tomatoes in a pot to mush them a bit. Add the garlic, wine, balsamic, spices and oil.
- Simmer tomatoes until the pasta is done and drained. Add the noodles into the sauce pot, stir, season with salt and pepper to taste.
Bet you didn’t even notice that it’s vegetarian too!