Unfortunately there is no photo to show off this quick and scrumptious dish, but I’m sure I’ll be able to redo this soon and put one up.

This recipe came about after having quite a few hydroponic tomatoes needing to be used.  In this new house, I cannot stand to waste any food and when I saw the tomatoes, a simple pasta dish came to mind.

The actual tomatoes aren’t really cooked, they are added in to warm them through and to be honest, they don’t really need to be cooked.  The tomatoes have so much flavour and I find that cooking these, can sometimes loose all the delicious fresh taste you can get when you bite into a fresh tomato!

Adding the tapenade just adds another dimension to the dish and if you get some home-made tapenade it’s even better! A note to vegetarians and vegans - always make sure you check the ingredients for the tapenade.  Some traditional versions do include anchovies.  Always ask if you are unsure.

The pasta is your simple bought variety, it doesn’t need anything more as it allows the tomatoes and tapenade to shine through.

Makes:

• 2 serves

Ingredients:

• 1-2 tbs good quality extra virgin olive oil
• 1 tsp garlic mince
• 2 tbs olive tapenade
• 4 ripe tomatoes, diced
• pinch salt
• pinch pepper
• 2 tbs fresh parsley, chopped fine
• 2 serves spaghetti

Instructions:

1. Boil your spaghetti and drain, leaving a little bit of water in the bottom.
2. Keeping the pasta in the pot and on a low heat, mix through your seasoning and garlic.
3. When the garlic has cooked through, mix in your olive tapenade.
4. Take the pot off the heat and add your parsley, olive oil and tomatoes.  Stir through thoroughly and serve!