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GRAHAM'S SPAGHETTI with HIT-THE-PAN SALSA
A succulent dish of tomatoes and garlic, enhanced with orange and fresh herbs.
Now into his seventh season, Graham Briggs raced in France for two years and later, for two top UK cycling teams, recycling.co.uk and Rapha Condor. These experiences were later captured in the book "More Than a Dream". A Criterium specialist, Graham became National Elite Circuit Series Champion in 2008.
250 g (8 oz) Marshalls Spaghetti
6 tomatoes
3 tablespoons olive oil, preferably extra-virgin
2 garlic cloves, crushed
2-3 tablespoons dry white wine (optional)
juice of 1 small orange
6-8 fresh basil leaves, shredded, or 3 tablespoons chopped fresh parsley
about 40 g (11/2 oz) black, green or stuffed olives, stoned if necessary, and sliced
a knob of butter
salt and pepper
Cook the pasta according to the pack instructions. Meanwhile, remove the stalks from the tomatoes and skin them: cover them in boiling water for a minute, and then drain and peel. Chop the flesh roughly. Heat a large frying-pan until quite hot and then add the oil, tomatoes and garlic. Fry, stirring for just 2 minutes. Add the wine (if using) and cook for another minute.Add the orange juice, herbs and olives. Drain the pasta and mix it into the sauce, with the butter. Season well and reheat only as long as absolutely necessary. Serve immediately.
