The Dolce Vita Diaries

There are evenings when you feel like spinning pans, manhandling meat, slicing and dicing an allotment full of produce and generally coming over a bit Jackson Pollock in the kitchen. Then there are evenings when you just want to eat something divine without the splatter. If I’m after evening number two I do this recipe below, using our organic sundried cherry tomatoes.

Ingredients for 2
Dried spaghetti – 200g
Nudo sundried cherry tomatoes – 150g
Olive oil – 2 tablespoons
Basil – several torn leaves
Parmesan – grated
Salt – to taste

Cook the pasta according to the instructions on the package. Drain and put back in the pot you just used (not much washing up either, see). Mix in the tomatoes with some torn basil leaves and serve with a grating of parmesan cheese. You can use ‘normal’ sundried tomatoes as well, but I like the sweetness of the cherry tomatoes.

Eat piping hot with a hearty red wine, thinking of Sophia Loren who advised: “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”