Recipe - Sundried tomato sauce

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)