Clodagh McKenna's speedy spaghetti
Five ingredients and ten minutes is Clodagh’s recipe to success - yes that’s all you need to make this delicious plate of sunshine.. otherwise known as Clodagh’s zingy tomato (fresh from our allotment), caper and parmesan spaghetti.
10 Minute Tomato Spaghetti
Serves: 2
Ingredients
2 tbsp olive oil1kg cherry tomatoesSea salt and freshly ground black pepper250g spaghetti or linguine3 cloves garlic, grated or crushed 2 tsp capersHandful of fresh basil, torn Parmesan cheese to serve
Method
1. Place a pan over a high heat and add the olive oil, followed by the tomatoes. Season with salt and pepper. Cook for approximately 8 minutes, stirring every few minutes, gently blistering the tomatoes with the back of a wooden spoon.
2. While the tomatoes are cooking, cook the spaghetti or linguine in a large pan of salted water, according to packet instructions and drain.
3. Reduce the heat on the tomatoes, and add 2 cloves of grated (or crushed) garlic, 2 teaspoons of capers, and about a tablespoon of torn fresh basil. Continue to cook for another few minutes.
4. Add the cooked spaghetti or linguine to the tomato sauce, toss well.
5. Serve with a fresh grating of Parmesan cheese and some more torn fresh basil leaves