Ingredients
(Metric & Imperial) – Party of 4
- 14 oz (400 g) Spaghetti
- 1/3 cup (80 ml) Extra virgin olive oil
- 1 Clove of garlic (finely chopped)
- 1.1 lb (500 g) cherry tomatoes cut into 4 parts
- 1/3 Cup (80 ml) White Wine
- 2 Tablespoon (30 g) Parmigiano cheese (freshly grated)
- 4 Basil Leaves (for decorations)
- 1 orange
- 1 Pinch of salt (for sauce) + 2 tablespoons (for boiling water)
- 1.5 oz (40g) pitted black olives
- 6 Gilthead Fillets (cut into thin strips)
Method
- Put the olive oil into a nonstick sauce pan. Heat the oil (low heat) and then add garlic and olives.
- Once garlic becomes a bit darker, add cherry tomatoes and wine
- Once cherry tomatoes start to wilt , put the Gilthead Fillets strips into the pan: they will cook quickly (2-3 min)
- Grate the orange skin into the pan
- Boil spaghetti in salted water, according to the instruction of the packet. The right way to cook them is firm to the bite ( “al dente", in Italian).
- 1-2 minutes before Spaghetti are ready, strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them with the sauce and ending the cooking time in there:if they become a bit dry, then add a little quantity of cooking water.
Serve them with a sprinkle of grated Parmesan and decorate with orange skin and basil leaves.