Ingredients:
1 bulb of garlic
2 tbsp olive oil
350g dried spaghetti
1 tbsp cooking salt
2 tbsp extra virgin olive oil
1 fresh red chilli sliced
100g black olives
75g Sun blushed tomatoes
15 cherry tomatoes cut in half
Salt and pepper for seasoning
1 handful of basil
50g grated parmesan cheese
Method:
Place the whole bulb of garlic onto a sheet of kitchen foil, drizzle with a couple of tablespoons of olive oil and wrap up.
Put the garlic onto a tray in the oven at 160 and bake for 45minutes to 1 hour.
When the garlic is soft and sticky remove from the oven and leave to cool for 10-15 minutes.
Meanwhile heat a large pan of salted boiling water, when the water in up to the boil add the pasta and cook for 9 minutes.
Heat a large non-stick pan and add in the olive oil, followed by the sliced chilli.
Drain the olive and add to the pan, then add the sun blush tomatoes.
While the pasta is cooking you will find a white foam appears on the surface of the cooking water, use a label and skim a some of it off and add to the frying pan as it will help make the dish creamy without adding cream as it has start from the pasta in.
Add in the chopped fresh cherry tomatoes.
When the pasta is cooked use a pasta spoon to lift out the pasta, putting it straight into the frying pan with the other ingredients.
Finally season the pasta with a little salt, pepper and fresh basil before sprinkling with freshly grated parmesan cheese
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