This recipe is very light and healthy and easy to prepare. For those of you prefer more garlic taste you can add more garlic. I got this recipe from Jamie Oliver's cookbook. I love most of his recipe because he uses a lot of fresh herbs. So give this recipe a try. - 455g/1lb dried spaghetti, spaghetti or linguine - 310-400g/11-14oz ripe cherry tomatoes, red and yellow - 2 good handfuls of fresh marjoram or basil, leaves picked - 6-8 lugs extra virgin olive oil - 1 clove of garlic, peeled and finely sliced - 1 tablespoon white or red wine vinegar - sea salt and freshly ground black pepper SERVES : 4 Put your pasta into a large pan of salted boiling water and cook until al dente (check the packet for cooking time). While it's cooking, halve the tomatoes, put them into a large bowl, and add your herbs, olive oil, garlic and vinegar. Season to taste, and scrunch with your hands to slightly mush the tomatoes. This can sit now until the pasta's ready. Drain the pasta, and while still steaming hot mix well with the tomatoes, check the seasoning and serve.
Oh Catherine your photographs make my mouth water!! I've taken a copy of your recipe and added it to my special file. Thank you for posting this for us. :-D
YUM!! That looks like a perfect summer's evening meal. I hope that I do well with my cherry tomatoes this summer. They're the only ones I bother to grow and I confess that I eat most of them while wandering around outside.
