| Bucatini with fresh and dried oregano |
This recipe is slightly adapted from one in The River Cafe Cookbook. The primary change is that they say to use 50 g of dried oregano per 250 g of pasta - which I suppose is theoretically possible but seems a tad excessive to me.
| 2 large handfuls | fresh oregano |
| 2 tablespoons | dried oregano |
| 8 | ripe red cherry tomatoes, seeded and chopped |
| 8 | ripe yellow cherry tomatoes, seeded and chopped |
| 85 ml | extra virgin olive oil |
| sea salt and freshly ground black pepper |
| 300 g | bucatini |
Mix the fresh and dried oregano together.
Marinate the tomatoes with half the olive oil and salt and pepper to taste.
Cook the bucatini in a generous mount of boiling salted water, then drain thoroughly and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place an equal amount of the tomato mixture on top of each serving.
Serves 4.
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