|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|
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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