We’re extremely lucky in our region to have gorgeous big tomatoes still pumping at this time of year; courteously of our warm winters and local farmers Janice and Russell Clarke. So make the most of them with this comforting and nourishing family meal that is full of flavour and pulls you back in for seconds!
2 ½ tbsp extra virgin olive oil
6 large garlic cloves, finely sliced
2 ½ kg fresh tomatoes, roughly diced
1 tsp cracked black pepper
Small handful smoked olives, roughly sliced
1 packet L’Abruzzese spaghetti
½ cup grated cheese (cheddar or parmesan)
4 cups finely shredded kale, cavalo nero, silverbeet, cauliflower greens, or the like
1 tsp fresh lemon juice
Place 2 tablespoons of olive oil in a medium saucepan over low-medium heat, add 4 cloves worth of the garlic slices and fry very gently for 4-5 minutes, until aromatic and softened, but not coloured.
To the same pan add the tomatoes, olives, and seasoning. Cover and bring to the boil for a few minutes, then reduce heat and simmer, uncovered, for about 15 minutes or until thickened to a sauce.
Meanwhile, bring a pot of salted water to the boil and cook the pasta until just al dente. Transfer cooked pasta to the sauce pot with a generous amount of the starchy cooking water, stir to loosen, remove from heat, but keep warm. Taste and adjust seasoning if necessary.
In a separate frying pan, sauté the greens and remaining garlic in a generous drizzle of olive oil over medium heat until wilted and glossy, about 4-6 minutes depending on the greens. Salt well and squeeze over the lemon juice.
Give the pasta a good stir to coat with sauce, grate cheese over the top, and pile on the greens. Pop in the middle of the table and serve with garlic bread. Enjoy!
Recipe created and written by Callan Barnes.
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