Spaghetti with garlic, pepper, tomatoes, olives and basil

Inspired by a Jamie Oliver recipe from The Naked Chef Takes Off, this simple pasta dish is super quick and healthy. The concept is simple: sweat some garlic, toss in tomatoes and olives and cook until saucy, toss with some top quality dried pasta (cooked, of course, before tossing). Pepper adds some kick.

1 garlic clove finely chopped
1 dried chili pepper (like pad prik) , chopped
2 handfuls of Roma or other ripe tomatoes, seeded and roughly chopped (see pic)
1 handful of kalamata or similar olives, roughly chopped
Olive oil
1 pound of spaghetti (we have been using De Cecco)
1 handful of fresh basil, chopped or ripped, to finish

AGA cooking method:
Cook pasta according to instructions. (We boil on hot plate, drop pasta, cover and cook in simmer oven for a minute longer than the instructions.)
Heat oil in large skillet for a few seconds on hot plate to heat then move to simmer plate and toss in garlic and pepper. Cook, stirring, for 30 seconds (the key is not to brown). Toss in tomatoes and olives. Move skillet over to hot plate for a few seconds to get the sizzle going then move to floor of roasting oven for 5-6 minutes until tomatoes start to get nice and saucy. Drain pasta and toss in skillet with tomatoes. Plate pasta, top with basil, season to taste with salt and fresh ground pepper. Serve immediately.


One response to “Spaghetti with garlic, pepper, tomatoes, olives and basil

  1. I had quite the AGA pasta adventure myself this week: made homemade ravioli with a butternut squash filling, in a hazelnut pesto sauce (recipe found on Saveur). I think all four ovens and both heat plates got used. Worth it? Yes!

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