12 mins
Super easy
serves 2
About the recipe
You can’t get much quicker and easier than this beautifully simple, healthy pasta – sweet, ripe tomatoes, a hum of garlic,
salty olives and a hit of freshness from the basil – it’s an absolute joy to eat.
Ingredients
2 cloves of garlic
250g mixed-colour ripe cherry tomatoes
1 handful of black olives (stone in)
olive oil
½ a bunch of fresh basil (15g)
160g dried spaghettini or taglierini
20g salted ricotta or feta cheese
Method
You can’t get much quicker and easier than this beautifully simple, healthy pasta – sweet, ripe tomatoes, a hum of garlic, salty olives and a hit of freshness from the basil – it’s an absolute joy to eat.
- Place a pan of salted water on a high heat and bring to the boil. Peel and finely slice 2 cloves of garlic, halve 250g of mixed-colour ripe cherry tomatoes, destone 1 handful of black olives and pick the leaves from ½ a bunch of fresh basil (15g).
- Drizzle 1 tablespoon of olive oil into a large frying pan over a high heat, add the garlic and fry for 1 minute, then throw in the tomatoes and fry gently for 1 further minute, or until they are starting to break down a little.
- Tear in the olives and basil, saving the baby leaves to garnish, then add a splash of water, turn the heat down a little and continue to simmer gently until needed.
- Cook 160g of dried spaghettini or taglierini in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Tip the pasta back into the pan, with the sauce and toss together, loosening with a splash of cooking water, if needed.
- Season to taste with sea salt and black pepper, then scatter with 20g of finely grated salted ricotta or a crumbling of feta and the reserved basil leaves.
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