| Instructions |
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Bring a pan of salted water to the boil, |
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add your spaghetti and cook it according to the packet instructions. |
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Chop up the tomatoes, basil and olives. Finely slice the stalky bits of the rocket and roughly chop the leaves. Put all these ingredients in a bowl with the oregano. |
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Then add the balsamic vinegar and extra virgin olive oil, and season carefully with salt and pepper until you get it spot on. |
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By now your pasta should be cooked, drain it, reserving some of the cooking water. |
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Throw the pasta into the bowl with the tomatoes and toss well. |
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Add
some cooking water on the pasta if the sauce needs loosening slightly. |
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Serve it with a nice bit of grated Parmesan or pecorino.
Source : Jamie Oliver "Jamie's Dinners" |
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Recipe
- 455g/1lb spaghetti
- 5 nice medium-sized ripe tomatoes
- 2 handfuls of tasty black or green olives, stones removed
- 2 handfuls of fresh rocket, washed
- 1 flat teaspoon dried oregano, or a small handful of fresh oregano, chopped
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
SERVES : 4
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