Читать книгу BISH BASH BOSH! - Henry Firth - Страница 17

If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!

SERVES 4.

 1 small red onion.

 2 garlic cloves.

 75ml olive oil, plus extra for drizzling.

 1 tsp salt.

 400g cherry tomatoes.

 ½ tsp chilli flakes.

 2 tbsp red wine (or red wine vinegar).

 1 litre boiling water.

 400g spaghetti.

 a handful of black olives (we like Kalamata).

 black pepper.

 20g fresh basil leaves.

Large saucepan with a lid on a medium heat. Kettle boiled. Fine grater or Microplane.

First make the tomato sauce. Peel and thinly slice the red onion. Peel and grate the garlic. Pour the olive oil into the saucepan. Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic to the pan, stir it in and cook for a further 2 minutes. Add the tomatoes and stir them around for 2 minutes, until the skins start to split. Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes.

Pour the boiling water into the pan. Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged. Put the lid on the pan, turn up the heat and bring to the boil. Take off the lid and cook at a rolling boil for 10–12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it’s easiest to do this with tongs)

When most of the starchy water has been absorbed by the pasta, taste to make sure it’s cooked to your liking. Quickly slice the olives and stir them through the pasta.

Divide among bowls, drizzle with olive oil and grind over some black pepper. Garnish with the basil leaves and serve.