End-of-summer tomato & basil spaghetti

Name: End-of-summer tomato & basil spaghetti recipe
Yield: 5
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 1 cup day-old breadcrumbs; 4 garlic cloves, thinly sliced, plus 1 crushed clove; 4 anchovies in oil, drained; 1/3 cup (95g) tomato paste; 500g very ripe cherry tomatoes; 1 tsp dried oregano; 1 cup (250ml) white wine; 30g unsalted butter, chopped; 1/2 bunch basil, leaves picked, plus extra leaves to serve; 400g spaghetti; 1/2 cup (100g) feta, crumbled

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by Phoebe Wood

Feb 11, 2021

Your new go-to summer spaghetti is quick, light and perfect for leftover basil and tomato.

1/2 cup (125ml) extra virgin olive oil
1 cup day-old breadcrumbs
4 garlic cloves, thinly sliced, plus 1 crushed clove
4 anchovies in oil, drained
1/3 cup (95g) tomato paste
500g very ripe cherry tomatoes
1 tsp dried oregano
1 cup (250ml) white wine
30g unsalted butter, chopped
1/2 bunch basil, leaves picked, plus extra leaves to serve
400g spaghetti
1/2 cup (100g) feta, crumbled

Method

1.

Heat 2 tbs oil in a small frypan over medium heat and add breadcrumbs and 1 crushed garlic clove. Cook, stirring, for 6-7 minutes until golden and crisp. Heat remaining 85ml oil in a saucepan over low heat. Add garlic and anchovies, cook, stirring occasionally, for 10-12 minutes until garlic has softened and anchovies have melted. Add tomato paste and increase heat to medium. Cook, stirring, for 5-7 minutes until tomato paste has caramelised. Add cherry tomatoes, dried oregano and white wine. Season with salt and bring to a simmer. Cook for 12 minutes or until just broken down. Season with salt and pepper and stir through butter and basil.
2.

Meanwhile cook pasta in boiling salted water to packet instructions. Drain pasta and fold through sauce, then scatter with feta, breadcrumbs and extra basil to serve.

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