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Spaghetti PIzzaiola

 This pasta dish resembles the flavours you get on a pizza using pantry staples. Quick, no cook sauce, and on the table in the time it takes to boil the pasta. 
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Servings: 4
Ingredients Method

Ingredients
  

  • 500 g mini Roma or cherry tomatoes, OR 5 large tomatoes
  • 1 small handful fresh basil leaves, roughly torn
  • 1 tbsp dried oregano
  • 2 cloves of garlic, peeled and finely sliced
  • ¼ red onion, peeled and finely sliced
  • 80 g pitted Kalamata olives
  • 80 g pepperoni, sliced
  • 200 g fresh mozzarella, roughly chopped
  • 5 tbsp olive oil
  • salt
  • freshly ground black pepper
  • dried chilli flakes, optional, for serving
  • parmesan cheese, finely grated, for serving

Method
 

  1. If using mini Roma or cherry tomatoes, chop in half. If using standard tomatoes, chop into bite-size pieces. Combine in a large bowl with the basil, oregano, red onion, garlic, olives, pepperoni, mozzarella and 3 tablespoons of the olive oil. Season well with salt and pepper. Set aside for 30 minutes if you have time to allow the flavours to develop.
  2. Meanwhile, cook the spaghetti in a pot of boiling salted water until al dente. Drain, reserving a little of the pasta cooking water.
  3. Return the spaghetti to the empty pot and tip in the tomato mixture and the remaining olive oil and toss to combine. Add a few splashes of cooking water if necessary to loosen the sauce.
  4. Serve with chilli and grated parmesan if desired.