Spaghetti with cherry tomato sauce
Photo by Tamara West
|1 punnet||Cherry tomatoes, or 2, (cut in half)|
|1||Red onion, finely sliced|
|1||Spring onion, chopped|
|1||Olive oil, a good glug|
|1 to taste||Salt & freshly ground pepper|
|1 splash||Red wine vinegar|
|1 handful||Olives, mixed|
|3||Anchovies, up to 5|
|1||Lemon, zest & juice|
|1 handful||Fresh parsley|
- Mix 1-2 punnets cherry tomatoes (cut in half), finely sliced red onion, chopped spring onion and cloves garlic with some salt and ground black pepper, a good glug of olive oil and a splash of red wine vinegar and roast in a hot oven until everything is soft and coloured.
- Roughly chop a small handful of mixed olives, capers, fresh parsley and anchovies and add the zest of a lemon.
- Mix this and the tomato sauce through freshly cooked, drained pasta.
- Season with the juice of a lemon and ground black pepper.