Spaghetti with rocket, tomatoes, olives and ricotta

Anina's Recipes
4 servings Prep: 10 mins, Cooking: 20 mins
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A quick and comforting vegetarian meal!

By Food24 June 02 2016
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Ingredients (10)

300 g pasta — spaghettti
fresh chillies — 573
1 red onion — sliced
1 garlic — cloves, finely chopped
350 g cherry tomatoes — mixed, halved
125 ml wine — dry white
12 olives — green buffet, pitted, finely chopped
1 rocket — finely chopped
75 g ricotta cheese
salt and freshly ground black pepper
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Cook spaghetti in a large saucepan of salted boiling water for 10 -12 minutes or until al dente. Drain and set aside.

Heat oil and saute onion and garlic until fragrant. Add tomatoes and cook gently, stirring for 5 minutes until softened.

Pour in wine and boil fast until wine has reduced by half.

Toss in rocket, ricotta, buffet olives and pasta and mix well. Season.

Serve with parmesan if you like.

Recipe reprinted with permission of Buffet Olives.

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