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Jamie Oliver
Spaghetti with Sweet Cherry Tomatoes, Marjoram and Extra Virgin Olive Oil
James Trevor Oliver, MBE (born May 27, 1975), better known as Jamie Oliver and The Naked Chef, is an English celebrity chef. He is well known for his use of organic food and for his recent work in changing eating habits in British schools. ...more.

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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).
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.

Source : Jamie Oliver "Happy Days with the Naked Chef"



- 455g/1lb dried spaghetti, spaghetti or linguine
- 310-400g/11-14oz ripe cherry tomatoes, red and yellow
- 2 good handfuls of fresh marjoram or basil, leaves picked
- 6-8 lugs 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



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