Another easy pasta dish from ” River Cafe Two Easy ” by Rose Grey and Ruth Rogers.
Ingredients
- 320 g spaghetti
- 4 very ripe plum tomatoes
- 2 garlic cloves
- 1 dried chilli
- 2 tbsps capers
- 3 tbsps black olives
- 3 tbsps rocket leaves
- 3 tbsps extra virgin olive oil
Servings:
Instructions
- Cut the tomatoes in half and squeeze out excess juice and seeds. Chop the flesh coarsely. Peel the garlic and squash with 1 tsp sea salt. Crumble the chilli.
- Rinse the capers and stone the olives. Roughly chop the rocket.
- Combine the tomatoes with all the ingredients except for the rocket. SEason generously, add the olive oil and set aside for 30 minutes.
- Cook the spaghetti in boilng salted water until al dente. Drain, then stir the pasta into the tomatoes. Add the rocket and toss to coat each strand. Season with the black pepper.
- Serve with olive oil.
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