4 fl oz. extra virgin olive oil
7 oz. cherry tomatoes, halved
2 garlic cloves, peeled and bashed
4 oz. sunblush tomatoes
4 to 5 basil stalks, leaves removed
4 oz. PEPPADEW® Mild Peppers
14 oz. spaghetti
Basil Leaves, to serve
Place the olive oil, garlic cloves and basil stalks into a small saucepan and warm through gently until the oil is just beginning to shimmer. Switch off the heat and leave the oil to infuse for between 30 and 60 minutes, depending on how strong a flavor you want. Do not allow the oil to get so hot that it smokes – this will taint the flavor. Once the oil has infused, remove the garlic and basil stalks.
Cook the spaghetti according to the pack instructions. Meanwhile, add the tomatoes and PEPPADEW® peppers to the oil and heat through gently. When the pasta is cooked, drain, place back in the pan and tip in the oil and vegetables. Coat the pasta in the oil, season well and divide between 4 bowls, then top with basil leaves and serve immediately. Tip: Cooking pasta al dente is not only tastier, it means it keeps longer without going soggy. To cook spaghetti al dente should take not longer than 9 to 10 minutes.
Posted by: Woman&Home