As Odeum Farms local cherry tomato season is now in full swing and our fruit at it’s best quality and reasonably priced, why not try this simple yet delicious recipe and support WA at the same time!

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Spaghetti in cherry tomato sauce


2 x 250g punnets cherry tomatoes, halved (grape tomatoes may be substituted)
150ml olive oil
6 garlic cloves, sliced
2 long red chillies, seeds removed, finely chopped
6 anchovy fillets in oil, drained
1 tablespoon capers, rinsed, drained
2 tablespoons white wine
400g spaghetti
Juice of 1 lemon
1/4 cup flat-leaf parsley, finely chopped
Grated parmesan, to serve 



Step 1 – Preheat oven to 180°C. Place cherry tomato on a baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes until collapsed and lightly caramelised.

Step 2 – Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic, chillies and anchovies for 1-2 minutes, stirring, until anchovies melt. Add capers, white wine and cherry tomato plus any cooking juices, bring to a simmer, then continue to cook, stirring, for a further 3 minutes until thick and rich. Taste, then adjust seasoning.

Step 3 – Meanwhile, cook pasta according to packet instructions until al dente, drain, then toss with sauce. Add lemon juice and parsley, then sprinkle with parmesan.

spaghetti in cherry tom sauce