Name: Spaghetti with rocket, tomatoes, olives and ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 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

Recipe Disclaimer

Tap for method

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

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.