Sheridan Rogers presents a simple and delicious pasta dish that is sure to impress.

Spaghetti with Semi-Dried Tomatoes, Goat's Cheese and Olive Paste

This simple delicious recipe is from my latest book, The Cooks' Garden (New Holland) in which I show you how to dry cherry tomatoes. You can also use fresh, halved cherry tomatoes if you don’t have time to dry them.

Serves 4 as an entree

400 g (13 oz) fresh spaghetti
40 ml (1¹/3 fl oz) olive oil
2 cloves garlic, finely chopped
2–3 tablespoons black olive paste (tapenade)
1 – 1 ½ cups cup semi-dried cherry tomatoes
Fresh goat’s cheese, crumbled

Cook the spaghetti in rapidly boiling, salted water until al dente. Drain and reserve, keeping hot.
In a frying pan, heat oil and sauté garlic for 1–2 minutes, just so that it sizzles. Don’t let it burn.
Remove immediately from heat, stir in the olive paste and toss this mixture through the spaghetti.
Some olive pastes are oilier than others, so use your judgment when mixing this through the spaghetti.
Toss the halved, dried cherry tomatoes through the spaghetti with some roughly broken pieces of goat's cheese. Serve with a green salad.

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