Spaghetti with Cod and Green Olives

This seems to be all we are eating lately, it is just so delicious and so easy. Buy a punnet of the reddest cherry tomatoes you can find. Pop them in a roasting tray, drizzle with Olive oil and balsamic vinegar and stick them in a hot oven until the skins are burst and they are soft.

Then mash them to a pulp. Saute a chopped onion in olive oil, with salt and pepper. Add pieces of raw cod and cook through. Break the fish with a wooden spoon and add the tomatoes. When they are bubbling, switch off the heat and stir through chopped basil and pitted green olives. Drizzle some more balsamic over the whole thing.

Serve with spaghetti and a nice glass of wine.