members recipes

Lovely on a warm summer evening with a nice glass of wine... What else can I say? P.S. You do not necessarily have to leave the spaghetti to cool but it will give them a slightly firm texture when frying which is a nice contrast to the tomatoes.

Ingredients
1 big handful of lovely ripe cherry tomatoes, halved and a bit squeezed
balsamic vinegar
~200g spaghetti, cooked al dente, cooled
1 clove of garlic, sliced
1 medium (red) onion, chopped
olive oil
salt
pepper
1 small handful of chopped herbs (such as parsley, oregano, basil, etc.)

Method
Put a frying pan on the hob. Heat a generous splash of olive oil and fry the onion and garlic until soft. Add the pasta and fry for around 5 minuets. Add the tomatoes and a splash of balsamic vinegar, season with salt and pepper. Stir well and cook for 2 minuets. You may have to loosen it a bit with a little splash of water. Add the herbs, give it a stir and serve with a big sprinkling of Parmesan or a ball of mozzarella.