Arugula and cherry tomatoes add some summer seasonality to a main pasta dish with olives, chili, and garlic to spice things up.
Spaghetti with Squashed Olives, Tomatoes, Garlic, Olive Oil and Chopped Arugula
- olive oil
- 1 clove garlic, finely chopped
- 1 small dried chili
- 3 handfuls of cherry tomatoes, seeded and roughly chopped
- 1 handful olives, crushed and pitted
- 1 pound dried spaghetti
- salt and black pepper
- 3 handfuls arugula, roughly chopped
Heat up a large frying pan, add a couple glugs of olive oil and fry the garlic and chili for 30 seconds before adding the tomatoes and olives. Toss and allow to cook for a further 4-6 minutes. Meanwhile, cook your 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 and add to your drained pasta. Season to taste.
Add the chopped arugula, toss quickly, and serve in a big bowl immediately.
The Naked Chef Takes Off, Jamie Oliver, 2001