Ingredients
- 3 tbsps extra virgin olive oil
- 2 plump cloves garlic peeled and finely chopped
- 500 g cherry tomatoes
- 60 g black olives pitted
- small handful fresh basil leaves roughly torn
- sea salt & black pepper
Servings:
Instructions
- Heat the oil in a wide frying pan over a moderate heat. Add the garlic and cherry tomatoes and fry for about 2 minutes, until the skins are beginning to burst.
- Add the olives and fry for 30 seconds longer, then remove from the heat and scatter over the basil. Season to taste and serve immediately.
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