Cherry Tomato & Basil Pasta

Ingredients

Serves 2

• 250g cherry tomatoes

• 6 anchovy fillets

• 12 olives (any kind but I prefer kalamata)

• 30g fresh basil

• 2 garlic cloves

• 3 tbsp olive oil

• 160g spaghetti

• salt and pepper

Method

Put your spaghetti on to boil then finely chop the garlic and throw in a frying pan with the olive oil. Cook on low for about 4 mins until softened.

Whilst that is doing chop the anchovies roughly then once the garlic is done throw these in the pan, cooking for 2 minutes until they break down.

Now halve the cherry tomatoes and add to the frying pan cooking and stirring every now and again for 8 minutes until they have gone soft and break apart easily. Whilst doing press down on them to release the juices and create the sauce.

Now your pasta should be done so drain and leave to the side.

Slice the olives into quarters and add with the leaves of the basil to the tomatoes.

Lastly just season the sauce with salt and pepper and once the basil leaves have wilted tip the pasta into the pan and stir to combine.

Serve and enjoy