funky spaghetti night.

Who doesn't love spaghetti night? In our house it's one night that everyone chows down with no arguments. A while back I stumbled upon a recipe from Jaime Oliver called Funky Spaghetti & we've used it ever since. 

It's easy to add veggies to this recipe too - Cassidy likes peas tossed in. I buy them frozen & just throw them into the boiling pasta water a few minutes before it's done.

Ingredients

• 1 pound spaghetti or linguine
• 11 to 14 ounces cherry tomatoes , red and yellow
• 2 handfuls of fresh marjoram and basil , leaves picked
• 6 to 8 glugs extra-virgin olive oil
• 1 clove of garlic (peeled and finely chopped)
• Splash of red wine vinegar
• Sea salt and freshly ground black pepper

Directions

Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve. (3-4 servings)