| Spaghetti with olives, tomatoes and rocket |
This recipe is from Return of the Naked Chef, by Jamie Oliver
| olive oil |
| 2 cloves | garlic, finely chopped |
| 1 | small dried chilli, chopped |
| 3 good handfuls | cherry tomatoes, or equivalent plum tomatoes, roughly chopped |
| 1 good handful | olives, squashed and deseeded |
| 450g | dried spaghetti, the best you can get (try La Ruvida from Black Pearl Epicure) |
| salt and freshly ground black pepper |
| 3 good handfuls | rocket, freshly chopped |
Heat up a large frying pan, add a couple of good lugs of olive oil, and fry the garlic and chilli for 30 seconds before adding the tomatoes and olives. Toss over and allow to cook for a further 5 minutes or so. Meanwhile, cook the spaghetti in salted boiling water until al dente. The tomatoes will thicken into a lovely sauce with some nice fresh chunks in it as well. Toss over and add to the drained pasta, and season to taste. Add the chopped rocket, toss quickly, and serve in a big bowl immediately.
Serves 4.
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