The below is
what you would need for sauce for 2.
I’ve often
added fresh or smoked salmon (a combination also works well!)
Ingredients
- Extra virgin olive oil
- 2 cloves of garlic
- 8 ripe cherry tomatoes
- 1/2 dried chile
- 1/2 bunch of fresh Italian parsley
- 2 Tbsp. sun-dried tomato paste (adjust to taste)
- 1 glass white or rose wine
- Spaghetti
Method
Peel
and finely slice the garlic, quarter the tomatoes, chop the chile very finely
slice the parsley stalks, then roughly chop the leaves and put them aside for
later.
Cook the
spaghetti in boiling salted water according to package instructions.
Place a large frying pan on a high heat. Add a generous swirl of olive oil, quickly followed by the garlic,
tomatoes, chile, parsley stalks and sun-dried tomato paste. When fragrant add the wine. Simmer until sauce reduces and thickens. Finish with the chopped parsley leaves and a drizzle of extra virgin olive oil.
Inspired
by Jamie
Oliver’s Blushing Spaghetti Vongole
(which I can’t do due to Bryan’s shellfish allergy)
