Spaghetti puttanesca

Ingredients

olive oil
2 garlic cloves , thinly sliced
400g chopped tomatoes , tin
1 tbsp capers , chopped if large
2 anchovies , drained and chopped
handful pitted green olives , sliced
large pinch dried chilli flakes
200g spaghetti
small bunch flat-leaf parsley , roughly chopped

Direction

Heat 1 tbsp oil in a pan,

add the garlic and cook for 2 minutes.

Tip in the tomatoes, capers, anchovies, olives and chilli.

Simmer for 10 minutes until thickened slightly.
Cook the spaghetti according to packet instructions. Drain, toss with the sauce and the parsley and serve.

Snapper with Roasted Grape Tomatoes, Garlic, and Basil

Ingredients
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve

Bruschetta with Tomato-Basil Relish

Ingredients

Grilled Toast Rounds 16 slices French bread (or about 8 slices Italian bread)

2 tablespoons olive oil

1 garlic clove

Brush both sides of bread slices with olive oil and place on medium hot grill; grill until lightly brown; turn and grill other side.

Remove from grill and rub one side of toasts with garlic.

Serve with Tomato- Basil Relish (below).

Tomato-Basil Relish

1 cup chopped fresh tomatoes

2 tablespoons finely chopped onion

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped basil

SaltPepper

Mix tomatoes, onion, garlic, olive oil, vinegar in a small bowl. Stir in basil and season with salt and pepper to taste Cover and let stand about 30 minutes