Spaghetti w Roasted Tomatoes, Olives, Balsamic & Capers

Serves 4 - takes 30 mins

Pre-heat oven to 425F. This “richer than a Saudi Prince” pasta has a curious cooking technique. Were going to actually roast the sauce before we add the pasta. This little twist brings out BIG flavour

- 1 pd box of spaghetti
- 1 finely diced white onion
- 4 garlic cloves, finely chopped
- 4 Tbsp. of capers
- Medium sized tin of crushed tomatoes (approx. 500mls)
- 1/2 cup of balsamic vinegar
- 1 cup of black olives (seeds removed)
- 1 tsp crushed chilli flakes (optional)
- 1 Tbsp. brown sugar
- Small block of Parmesan
- 2 Tbsp. fresh rosemary

In an oven proof fry pan (no rubber or wooden handle) over medium/high add a splash of olive oil, sauté off onions and garlic until almost brown (opaque), then add capers and balsamic. Let balsamic reduce by approx. half (2 mins) add tin of crushed tomatoes, sugar, olives, chilli flakes and rosemary.

This is where it gets fun. Slide the pan into oven at 425F for 20 mins without a lid. This both roasts and reduces the sauce giving it a flavour that you couldn’t achieve on the stove top.

In the meantime cook off your pasta. Remove you sauce from the oven, check seasoning, toss in your pasta, drizzle with your fav extra virgin olive oil, and grate over Parmesan and sprinkle chilli flakes (to taste).

Spaghetti w Roasted Tomatoes, Olives, Balsamic & Capers by Chef Mike Ward