Pasta a la Greg

Lovely, quick and very tasty Pasta - ideal for when you don’t know what to really cook!

Ingredients (this recipe serves 4)

6 very ripe tomatoes - deseeded and chopped in to small pieces
50gms of Green olives finely sliced
50gms of capers
50gms of butter softened, dried herbs such as oregano and basil mixed into the butter and placed in the fridge
2 good glugs of red wine (in my case I had to physically prise the bottle out of G's hand!)
1 clove of garlic finely chopped or pureed
1/2 packet of spaghetti - dried
125gms of grated parmesan or Parmaggio (Italian hard cheese)
Olive oil
Pasatta - optional

Method

In a wok or similar add a glug of olive oil, when heated up add the tomatoes and the garlic
Cook for approximately 5 mins
Next add the capers & olives, along with the red wine.
Cook out for another 15 mins on low until a rather thick sauce is formed. At this stage you can add a small amount of Pasatta if you feel the sauce is too thick.
Whilst the sauce is cooking out place a pan of boiling water on the hob and cook your spaghetti as per the instructions on the packet

Once the pasta is cooked & drained return it to the pan.
Get the butter from the fridge and melt in to the pasta, ensuring it is thoroughly coated.

Place the now rather thick and luxurious sauce in with the pasta and add approx 2/3rds of the grated parmesan and combine

Serve immediately with a nice Italian red wine - or as shown on the food and drink show a rather nice glass of beetroot juice! - It does compliment the meal rather well.
You can sprinkle the remaining parmesan on at this point too!