Spaghetti with tapenade sauce and roasted tomatoes

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
Salt
500g spaghetti
350g cherry tomatoes, halved and seeded
Freshly ground black pepper
Extra-virgin olive oil for drizzling, plus 45ml
1/2 tsp dried oregano
4 anchovy fillets
3 tbsp chopped capers
1/2 tsp crushed chilli flakes
3 to 4 cloves garlic, finely chopped
100g pitted black olives, finely chopped, with some brine
1) Heat the oven to 200C/Gas 6. Bring a large pan of water to the boil over a medium heat. Salt the water, add the spaghetti and cook to al dente. Drain, reserving around 240ml of the cooking liquid.

2) Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking tray and roast for about 20 minutes.

3) Heat 45ml of extra virgin olive oil in a large frying pan over a medium heat. Add the anchovies, working them into the oil with a wooden spoon. Stir in the capers, chilli flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently.

4) Stir in the pasta cooking liquid and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

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