The art of rustling up a quick spaghetti dish with the ingredients you have in the cupboard can be valuable when last minute guests come calling.
100ml extra virgin olive oil
2 garlic cloves, peeled and crushed
5 basil stalks, leaves removed
200g cherry tomatoes, halved
100g semi-dried tomatoes
basil leaves, to serve
sea salt and freshly ground black pepper
1 tablespoon dried red chili flakes
Place the olive oil, garlic cloves, chili flakes, salt and pepper and basil stalks into a small saucepan and warm through gently until the oil is just beginning to simmer. Switch off the heat and leave the oil to infuse for 20 minutes.
Once the oil has infused, remove the garlic, chili flakes and basil stalks
Cook the spaghetti according to the pack instructions. Meanwhile, add the tomatoes to the oil and heat through gently. When the pasta is cooked, drain, place back in the pan and tip in the oil and vegetables. Coat the pasta in the oil, season well and divide between four bowls, then top with basil leaves and serve immediately.