| Instructions |
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Put your pasta into a large pan of salted boiling water and cook until al dente (check the packet for cooking time). |
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While it's cooking, halve the tomatoes, put them into a large bowl, and add your herbs, olive oil, garlic and vinegar. |
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Season to taste, and scrunch with your hands to slightly mush the tomatoes. This can sit now until the pasta's ready. |
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Drain the pasta, and while still steaming hot mix well with the tomatoes, check the seasoning and serve. |
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Easy peasy.
Source : Jamie Oliver "Happy Days with the Naked Chef" |
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Recipe
- 455g/1lb dried spaghetti, spaghetti or linguine
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310-400g/11-14oz ripe cherry tomatoes, red and yellow
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2 good handfuls of fresh marjoram or basil, leaves picked
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6-8 lugs extra virgin olive oil
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1 clove of garlic, peeled and finely sliced
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1 tablespoon white or red wine vinegar
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sea salt and freshly ground black pepper
SERVES : 4
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