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Recipe

Spaghetti with Oven-Dried Grape Tomato and Rocket Tapenade

4
Serves
10 MINS
Prep Time
5 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 1 Grape Tomatoes
  • 1/2 Spanish onion, diced
  • 1/2 cup peas
  • 1 cup rocket leaves
  • 1/2 cup green olives, sliced
  • 1 tsp red chilli, seeds removed and finely diced
  • 1/2 cup basil leaves
  • 1 clove garlic, crushed
  • 200 grams spaghetti
  • 1/2 cup pecorino or parmesan, grated
  • 100 ml olive oil
  • 1/2 tsp Salt and pepper, to taste
  1. Halve the grape tomatoes and place half of these on a baking tray, cut side up. Cook at 100C for 2 hours. Cool.
  2. For tapenade, place half the oven-dried grape tomatoes, rocket, 1/4 cup cheese, basil, garlic and 50ml olive oil in a food processor and blend until smooth. Season with salt and pepper to taste.
  3. Cook spaghetti in boiling salted water until 'al dente'. Add peas to the water for last two minutes, until cooked. Drain, keep warm.
  4. Heat remaining oil in a large pan and add onion and chilli. Fry until onion is soft.
  5. Add cooked spaghetti and peas, remaining oven-dried grape tomatoes, remaining fresh grape tomatoes, olives and half the tapenade. Toss until warmed through.
  6. Divide between bowls, top with remaining tapenade and remaining cheese.