Spaghetti with Hit the Pan Salsa
A succulent dish of tomatoes, garlic and wine, enhanced with orange and fresh herbs.
Ingredients
250g (8oz) 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 40g (1 ½ oz) black, green or stuffed olives, stoned if necessary and sliced
a knob of butter
salt and pepper
Method
Cook the pasta according to the 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.
