My Summer Staple

bowlofspaghetti

I was introduced to this simple classic pasta dish in 2007. My friend and I were soaking up the sun on the terrace of her parent’s Trullo in Puglia, southern Italy. After a mid-morning trip to the Supermercato, she rustled this up for our lunch in approximately 11 minutes flat!…

It is one of the simplest, most versatile and tastiest things I have ever cooked and eaten. It’s a cheap way to entertain a group of dinner guests, and equally as easy to cook for one, so a great alternative to a ready meal if you live alone. Serve with some crisp salad leaves, tossed with olive oil, white wine vinegar and a big Squeeze of Lemon!

To feed two, you will need:

1 x punnet of cherry tomatoes
Enough spaghetti for 2 – in my book this is a 3rd of a packet roughly
2 x cloves garlic
Extra virgin olive oil
LARGE handful of good basil

Method

Chop your tomatoes in half and put the pasta on to boil
Heat your olive oil in a large pan
Crush in your garlic and add the tomatoes
Season generously
Stir the tomatoes and squish them in the pan until the juices have leaked out and formed a sauce, then throw in the basil
Drain the spaghetti and add to the tomato pan and mix thoroughly
Serve & enjoy

If you’re feeling adventurous, try adding chillies, tuna, black olives or some low fat creme fraiche to mix it up a bit!

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