With summer officially in full swing in Puglia and temperatures at 35° and rising, eating anything hotter than an ice-cream is becoming a bit of chore.
But fear not my frazzled foodies!! I have just the recipe to freshen you up and fill you up! 🙂
It’s simple, fresh and full of flavour. And as usual you only need a few magic ingredients to make it happen. So take a look below and try it for yourself. 🙂
Ingredients (serves 2):
- 200-250g of spaghetti
- 200g/1 packet of cherry tomatoes
- half a clove of garlic
- a bunch of basil leaves
- a splash of olive oil
- a pinch of salt
- Fill a saucepan with water, add a pinch of salt and bring to the boil.
- In the meantime, put a splash of olive oil in a frying pan and warm on a medium heat.
- Cut the garlic in half and add to the oil.
- Chop all of the tomatoes in half and put in the frying pan once it’s hot, add a splash of water to stop them from burning. Leave the tomatoes to slowly bubble away until they make a sauce and sprinkle over some salt for flavour.
- Once the water in the saucepan is boiling, snap the spaghetti in half and drop in the water. Let it boil for 6/7 minutes or until al dente.
- Keep an eye on the tomatoes, once the juices start to come out it should make a light sauce in the bottom of the pan. When this happens, tear up the basil leaves and toss them in.
- Check that the pasta is al dente and then drain into a colander. REMEMBER to reserve a cup of the pasta water for the sauce.
- As always, bring the pasta to the sauce and slowly mix in. Add a splash of the pasta water to loosen the sauce around the pasta. Once the sauce is silky but NOT WATERY, it’s done!!
And there you have it!! Spaghetti con pomodorini freschi!!
Work that hob and Walk unafraid people!!