Ok, so this is the second recipe in a row that involves spaghetti but it’s a favourite and we make it at least once a month. This is more Italian than Mexican though and I like to think it’s a good authentic Italian dish because it’s simple ingredients, cooked simply and it’s light but packed with flavour.
(Serves 2 - again, proper portions)
20 or so ripe cherry/bell tomatoes (the little ones with the sweet flavour)
4 cloves garlic (oh yeh, this is a good strong garlic dish)
1/3 tsp lazy chilli or as much of a whole one depending on your heat preferences
4 tbsps good extra virgin olive oil
2 good handfuls of rocket/arugula
Salt/Pepper to season
Slice the garlic cloves into thin wafers and add to a pan with the chilli and the extra virgin olive oil.
Chop the tomatoes into halves (or thirds depending on how thick they are) and put into a deep salad bowl.
Bring a pan of water to the boil, add some olive oil, a pinch of salt and put the pasta in. Should take 9-10mins depending on how al dente you like it. If, like me, you’re a messy spaghetti eater, I find breaking the spaghetti in half makes it far more manageable.
While the spaghetti is cooking, turn the heat on the olive oil/garlic and when the cloves start to sizzle, switch off and let the oil cool down again. If you leave the heat on too long then the garlic will overcook and toast up.
When your spaghetti is cooked, drain and add to the salad bowl with the tomatoes. Pour the oil and cloves over the spaghetti and toss with a suitable implement until the spaghetti and tomatoes are lightly coated all over.
Season well with salt and pepper and grate some parmesan on top. Last but not least, add the rocket/arugula and mix it in. Enjoy in a deepish pasta bowl with some warm ciabatta.