Jamie calls it Summer Spaghetti, most likely due to the ingredients are harvested in summer. For me, this is an all year round pasta. First, it is vegan which is a good recipe to keep in mind especially when one wants to go meat free for the meal.
It's really simple and amazingly yummy. I love mushrooms, hence I stir fried some Tuscan Brown mushroom to go with the dish.
Result of my attempt as below:
500 g mixed red and yellow cherry tomatoes, halved
150 g black olives, stoned
1 clove garlic, peeled and finely chopped
1 tablespoon red wine vinegar
1 bunch fresh lemon basil, leaves picked
1 bunch fresh marjoram, leaves picked
10 tablespoons extra virgin olive oil
400 g spaghetti or linguine
freshly ground black pepper
In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes.
Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.