Ingredients
| 1 punnet | Cherry tomatoes, or 2, (cut in half) (Main) |
| 1 | Red onion, finely sliced |
| 1 | Spring onion, chopped |
| 5 | Garlic cloves |
| 1 | Olive oil, a good glug |
| 1 to taste | Salt & freshly ground pepper |
| 1 splash | Red wine vinegar |
| 1 handful | Olives, mixed |
| 1 Tbsp | Capers |
| 3 | Anchovies, up to 5 |
| 1 | Lemon, zest & juice |
| 1 handful | Fresh parsley |
| 1 | Spaghetti, (pasta) |
Directions
- Mix 1-2 punnets cherry tomatoes (cut in half), finely sliced red onion, chopped spring onion and cloves garlic with some salt and ground black pepper, a good glug of olive oil and a splash of red wine vinegar and roast in a hot oven until everything is soft and coloured.
- Roughly chop a small handful of mixed olives, capers, fresh parsley and anchovies and add the zest of a lemon.
- Mix this and the tomato sauce through freshly cooked, drained pasta.
- Season with the juice of a lemon and ground black pepper.