Spaghetti in Cherry Tomato Sauce
With only a few ingredients, this simple and flavoursome spaghetti is the perfect mid week meal. Bursting with flavour, this one is sure to become a family favourite.
Ingredients
2 pnts cherry tomatoes
150 ml olive oil
6 garlic cloves
2 red chillies seeds removed, finely chopped
6 Rizoli Anchovy fillets in oil drained
1 tbsp Organico Capers in Brine rinsed and drained
2 tbsp white wine
400 g Girolomoni Organic Spaghetti
1 lemon juiced
1/4 cup flat-leaf parsley finely chopped
1/2 cup Aurrichio Reggiano finely grated, to serve
Method
- Preheat the oven to 180 degrees.
- Place strawberry tomatoes on a baking tray, drizzled with 2 tbsp oil and season. Roast for 20 minutes or until collapsed and lightly caramelised.
- Heat remaining oil in a large pan over medium heat. Add garlic, chillies and anchovies and cook for 1 -2 minutes.
- Add capers, white wine and cherry tomatoes and bring to a simmer, then continue to cook for a further 3 minutes, until thick and rich. Taste, then adjust seasoning.
- In the meantime, cook spaghetti according to packet instructions until al dente, drain then toss with sauce. Add lemon juice, parsley, then sprinkle with parmesan.