Meat Free Monday – spaghetti with fresh tomatoes and olives

A simple easy pasta dish. Better suited perhaps to summer when tomatoes are fresh, ripe and bursting with juice.

Take 4 large tomatoes and dice them into small cubes. Add a handful of chopped black olives and a tablespoon of capers also finely chopped. Mix together in a bowl, add a tablespoon of olive oil and 2 crushed garlic cloves. Scatter torn fresh basil and let sit for a few hours.

This is an uncooked sauce, and with hot spaghetti is lovely. After draining cooked spaghetti, pour the sauce straight into the spaghetti, mix and serve. It really works, and tastes subtle and fresh.

We had this with a green leaf salad on the side.

Serves 2

If you are not having this as a vegetarian dish, then adding chopped tinned or jarred salty anchovies works perfectly.

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5 thoughts on “Meat Free Monday – spaghetti with fresh tomatoes and olives

    • Thanks for commenting! The photo is of Mottistone Manor on the Isle of Wight. I just googled Cotehele, and it gave me a start as they look very very similar. Mottistone is also a Tudor house. (My dream house.:) )

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