Spaghetti with cherry tomato sauce

Tamara West

Ingredients

1 punnet	Cherry tomatoes, or 2, (cut in half) (Main)
1	Red onion, finely sliced
1	Spring onion, chopped
5	Garlic cloves
1	Olive oil, a good glug
1 to taste	Salt & freshly ground pepper
1 splash	Red wine vinegar
1 handful	Olives, mixed
1 Tbsp	Capers
3	Anchovies, up to 5
1	Lemon, zest & juice
1 handful	Fresh parsley
1	Spaghetti, (pasta)

Directions

1. Mix 1-2 punnets cherry tomatoes (cut in half), finely sliced red onion, chopped spring onion and cloves garlic with some salt and ground black pepper, a good glug of olive oil and a splash of red wine vinegar and roast in a hot oven until everything is soft and coloured.
2. Roughly chop a small handful of mixed olives, capers, fresh parsley and anchovies and add the zest of a lemon.
3. Mix this and the tomato sauce through freshly cooked, drained pasta.
4. Season with the juice of a lemon and ground black pepper.