Spaghetti with balsamic roasted cherry tomatoes & Kalamata olives

Spaghetti with balsamic roasted cherry tomatoes & Kalamata olives recipe

More often than not, simple food is best.
So today I’m sharing my recipe for the most delicious bowl of pasta you could ever make in 20 minutes or so: spaghetti loaded with balsamic roasted cherry tomatoes and Kalamata olives.
In terms of Mediterranean flavours, it simply doesn’t get better than this – trust me on this one!

I had some leftover Kalamata olives from last week when I prepared my Mediterranean-style chickpea burgers and last Saturday I wanted to prepare a quick lunch to enjoy with the husband before heading to the cinema (The Hunger Games – Mockingjay Part 1 was brilliant!). I always prefer to go and watch a movie with a full belly so that I’m not tempted by popcorn and various snacks! We’re trying to save some money as we’ll be looking for a new house in the New Year so spending a fortune on cinema snacks is definitely a no-no.

So this humble yet mega-tasty recipe was born – the perfect pasta dish to add to your weeknight meal repertoire!

Spaghetti with balsamic roasted cherry tomatoes & Kalamata olives recipe

Spaghetti with balsamic roasted cherry tomatoes & Kalamata olives

Serves: 4

Easy, 20-minute spaghetti bowls that are vegan and loaded with balsamic roasted tomatoes, olives and basil.
Ingredients
  • 400g cherry tomatoes
  • Good quality extra virgin olive oil
  • Balsamic vinegar
  • Salt and black pepper
  • 300g spaghetti
  • 150g Kalamata olives, quartered lengthwise
  • 2 handfuls of chopped fresh basil
Instructions
  1. Pre-heat the oven to 200C. Place the cherry tomatoes on a baking tray, drizzle with olive oil and balsamic vinegar and season well with salt and pepper.
  2. Roast in the oven for 10-15 minutes until tender.
  3. While the tomatoes are roasting, cook the spaghetti according to package instructions in lightly salted boiling water, then drain well.
  4. Transfer the spaghetti into a large pan, add the roasted cherry tomatoes and any liquid from the roasting tray, then stir in the chopped olives and basil. Drizzle with a little more olive oil and balsamic vinegar and cook over medium-high heat for about 3 minutes to bring all the flavours together.
  5. Serve hot with a mixed salad.
Notes
Suitable for vegans

1 Comment

  • Reply December 10, 2014

    Linda

    I agree that the simple, most basic of ingredients make the best meals. The presentation is so pretty as well!

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