Chilli, Cherry Tomato & Olive Spaghetti

Good spaghetti is in my blood. I grew up on it! Typically, I like to use three main ingredients with simple, strong flavours – in this case, cherry tomatoes, olives & chilli. No fuss, but it’s so satisfying, and a great midweek dinner. Mamma mia, it’s the best. Mwah! 

Ingredients:

• 3 litres filtered water
• 400g gluten-free spaghetti
• 1 tablespoon quality salt
• 1 tablespoon cold-pressed olive oil
• 1.5kg cherry tomatoes, or any other tomatoes
• 1 cup pitted kalamata olives, halved
• 1 red chilli (as hot or mild as you like), seeded, finely chopped
• 1 medium garlic clove, sliced
• 1 cup torn basil leaves, plus extra leaves, to serve

Method:

1. Bring the water to the boil in a large saucepan.
2. Add spaghetti and salt and cook on a medium-high heat for 15-20 minutes or until al dente.
3. Drain, then rinse briefly under a little cool running water. Drain and set aside.
4. Meanwhile, heat the olive oil in a large saucepan on a medium heat and add the cherry tomatoes, olive halves, chilli and garlic.
5. Cook, stirring occasionally, for 20-25 minutes or until tomatoes begin to collapse.
6. Add the torn basil and cooked spaghetti, stirring to combine.
7. Divide spaghetti onto 4 serving plates and scatter with extra basil leaves to serve.

For more recipes and to purchase 'Passion' or ‘Hungry’ with over 150+ recipes go to http://organicpassioncatering.com/index.php/books @organicpassion (insta) https://www.facebook.com/organicpassioncatering/ https://www.facebook.com/AntheaAmore.author/