Spaghetti for four, eg. 350g at ~ 80g each

cook to almost ready and drain

for pan frying:
garlic clove, finely chopped
50g onion, finely chopped
300g cocktail tomatoes, slice into quarters
150g green olives cut into rings

start with 4 tablespoons of olive oil in a frying pan

  • braise the onions and garlic
  • add the tomatoes and steam in the pan for 3 minutes
  • add the olives and heat for a minute

take away from the heat and season with salt and pepper

add to the spaghetti and return to heat together briefly!

serve with the garnish:
60g rucola, chopped

serve with a side salad. eg:

Cucumber Salad
one cucumber, washed and peeled depending on skin thickness – plane or grate into a dish or onto the side plates

half tub of yoghurt or vegan similar – mix well with pressed garlic clove, tablespoon or two of white wine vinegar, salt, pepper and nutmeg to season, also add some washed and chopped chives or sping onions

pour dressing on the cucumber and serve