Name: Chilli braised tomatoes and beans
Ingredients: 250g cherry tomatoes; 1 tin cannellini beans, drained and rinsed (240g); 4-5 thyme sprigs, leaves picked; 3 garlic cloves, thinly sliced; 50g pitted black olives; 1 tsp Ottolenghi aleppo and other chillis blend; ½ tsp Ottolenghi sweet and smokey spice blend; 1 tbsp sherry vinegar; 120ml olive oil; 10g basil leaves, roughly torn, for serving; flaked sea salt and freshly cracked black pepper

Main Midweek

Serves 2

Prep 5 min

Cook 30 min

A simple and speedy supper for two. Stir in your pasta of choice and serve with a green salad for a more substantial meal or serve simply with plenty of crusty bread to mop up the garlicky, oily juices!

Ingredients

250g	cherry tomatoes
1	tin cannellini beans, drained and rinsed (240g)
4-5	thyme sprigs, leaves picked
3	garlic cloves, thinly sliced
50g	pitted black olives
1 tsp	Ottolenghi aleppo and other chillis blend
½ tsp	Ottolenghi sweet and smokey spice blend
1 tbsp	sherry vinegar
120ml	olive oil
10g	basil leaves, roughly torn, for serving
	flaked sea salt and freshly cracked black pepper

Method

Preheat the oven to 180c fan.
Place half the tomatoes in a medium shallow ovenproof dish, approximately 26cm in diameter. Cut the remaining tomatoes in half and add to the dish, along with the rest of the ingredients. Add ¾ teaspoons of flaked sea salt and a good grind of black pepper. Mix to combine and place in the oven for 30 minutes. Stir in the basil and serve.