Spaghetti with Tomato, Olives, Mozzarella and Garlic, served with Garlic Bread

Thu, 17 June 2021

Chef: Gareth Mullins

Ingredients:

500g spaghetti pasta

1 Buffalo Mozzarella

60mls olive oil

1 tin good quality chopped tomatos

1 tbs tomato puree

4 shallots diced

2 cloves garlic

1 red chilli deseeded and chopped

50g pitted olives

3 table spoons chopped basil

50g grated parmesan

1 baguette

1 clove garlic

3 Tbs butter

Grated parmesan

Method:

Blanch the pasta in lots of boiling salted water for 8 to 10 minutes until al dente

Put a large heavy based on a medium to high heat. Add the olive oil, sauté the chopped shallots for 2 minutes, add the garlic and chili and cook for a further minutes

Add the tinned tomatoes and tomato paste

Cook the sauce out for 7-8 minutes while the pasta is cooking

Add the olives and lots of black pepper.

Add the cooked pasta and chopped basil and mix through

Serve in a warm bowl with the grated parmesan and some torn pieces of the mozzarella

I also like to drizzle with some extra virgin olive oil

To make the garlic bread – pre heat the oven to 180

Mix the soft butter with the chopped garlic, salt and pepper

Slice the baguette on the angle, place on a tray, spread each slice with the butter and sprinkle with parmesan

Bake at 180 for 6-8 minutes until golden brown

TO PLATE

Place the pasta in a bowl, finish with parmesan and a little more olive oil

Serve the garlic bread on the side