Recipe bucket

Tomato, Spinach & Pecorino Spaghetti


Serves 4
500g (1lb 2oz) cherry vine tomatoes
2 cloves garlic, peeled and sliced
A handful of fresh oregano leaves (or 1tsp of dried)
80ml (1/3rd cup) olive oil
500g (1lb 2 oz) fresh spaghetti
110g (4oz) washed baby spinach leaves
A handful of fresh basil leaves, torn
150g (1-1½ cups) fresh pecorino, grated
Sea salt and black pepper

This simple pasta recipe is also good with the addition of red onion and also some toasted pine nuts. You can use parmesan rather than pecorino if you prefer. Other types of pasta can be used also


Equipment used: Classic pourer, salt and pepper mills, cheese mill and herb rack

Preheat oven to 180ºC/350ºF/Gas 4
Place the tomatoes on a baking sheet with the garlic and oregano, then drizzle with the olive oil and season with sea salt. Place in the oven and roast for about 15-20 minutes or until the tomatoes are just beginning to go slightly soft.
Meanwhile cook the pasta in a large pan of boiling salted water, according to the instructions or until just al dente. Drain the pasta then add the tomato mixture, stir in the spinach and basil leaves and pecorino then season with black pepper and a little more salt if necessary.
Serve with extra pecorino from the cheese mill
**Note that 1 tbsp = 15ml

This is a versatile dish that you can always adapt with the addition of prawns or rocket instead of spinach