Simple Supper: Spaghetti with tomato and chilli oil recipe

A delicious light supper for a chilly winter evening

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Serves 4

Ingredients Cherry tomatoes on the vine (at least 6 per person) Good chilli oil 350g of spaghetti 2 garlic cloves 4 basil leaves Salt and black pepper Parmesan

Method

Remove the ripe tomatoes from the vine and gently cook in a little chilli oil in a deep-sided pan. Crush the garlic into the softening tomatoes and cook for a few minutes, stirring often. Cook the spaghetti in boiling salted water until al dente. Drain the pasta and add to the chilli and tomato. Tear the basil leaves into the pan and toss together with extra oil if needed. Serve in a warmed bowl with a generous grind of black pepper and fresh Parmesan.

Country Life
Country Life

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