From Jamie Oliver
1 lb (455gr) dried spaghetti, the best you can get
1 red onion, peeled and finely chopped
olive oil
2 handfuls of sun-dried tomatoes in oil, chopped
3 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 handfuls of basil, torn
1 small handful of Parmesan or pecorino cheese, grated
1 handful of Cherry or Grape tomatoes- crushed
1 Bunch of toasted pine nuts
1 Pancetta - Fried and then crumbled
Instructions:
1 lb (455gr) dried spaghetti, the best you can get
1 red onion, peeled and finely chopped
olive oil
2 handfuls of sun-dried tomatoes in oil, chopped
3 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 handfuls of basil, torn
1 small handful of Parmesan or pecorino cheese, grated
1 handful of Cherry or Grape tomatoes- crushed
1 Bunch of toasted pine nuts
1 Pancetta - Fried and then crumbled
Instructions:
- Chop your red onion reasonably chunky
- Cook the spaghetti in salted boiling water until al dente
- In a frying pan, medium heat a glug of olive oil. and fry the onion gently until soft, sweet, and just taking a little bit of colour.
- After about five minutes, add the sun-dried tomatoes, roughly chopped, and about a tablespoon and a half of the balsamic vinegar, and warm through.
- Add the basil just before the pasta.
- Once the pasta is cooked, drain and add to the frying pan with the onions, tomatoes and basil, season (you may not need extra salt as there will be some with the tomatoes) and mix through well.
- Serve, sprinkled with a little grated cheese.
While cooking the spaghetti in salted boiling water until al dente, slowly fry the onion in a couple of lugs of olive oil for 5 minutes until soft and tender.
Stir in the tomatoes and vinegar, and throw in your drained pasta.
Season and toss together with the basil. Serve with grated Parmesan or pecorino.
Stir in the tomatoes and vinegar, and throw in your drained pasta.
Season and toss together with the basil. Serve with grated Parmesan or pecorino.
