EASY PEASY SPAGHETTI WITH MARJORAM AND TOMATOES

There are days when I just want to cook something easy and light. When I flipped through Jamie Oliver’s Happy Days with The Naked Chef cook book, I saw Spaghetti with Marjoram and Tomatoes recipe. This simple yet healthy and refreshing dish just get my attention. The taste of the marjoram, the tomatoes and the olive oil are just wonderful. I did a tiny modification by sauteeing the garlic. This dish can be served as warm dish or even cold as a salad and suitable for vegetarian too.

SPAGHETTI WITH MARJORAM AND TOMATOES (4 servings)

1 lb spaghetti or linguine (I used whole wheat spaghetti)
6-7 oz tomatoes (11-14 oz cherry tomatoes)
2 handful of fresh marjoram leaves (can substitute with basil)
1 clove of garlic (peeled and finely sliced)
6-8 glugs of extra virgin olive oil
1 Tbsp of white and red wine vinegar
Dash of sea salt and freshly ground black pepper

COOKING METHOD:

1. Put your pasta into a large pot of salted boiling water and cook until al dente (check the package for cooking time)

2. While it’s cooking, heat 1 Tbsp of olive oil and saute the garlic until fragrant but don’t overcook or burn them. Remove from the heat and set aside

3. Cut your tomatoes into chunks, put them in a large bowl, add your herbs, olive oil, sauteed garlic and vinegar. Season to taste and mix well. Let them sit until your pasta is cooked

4. Drain the pasta and while still steaming hot, mix well with the tomatoes mixture, check the seasoning and serve. I sprinkle dash of chili powder, you know me, I love some heat 😉