Serves four 

• 2 large onions diced 

• 4 cloves of garlic crushed and chopped 

• 2 sprigs of rosemary and thyme chopped 

• 50 ml cidre vinegar 

• 1 table spoon of sugar 

• 1 table spoon of capers 

• 1 handful of kalamata olives in half 

• 4 large ripe best tomatoes you can get roughly diced 

• 1 handful of torn basil 

• 1 handful of rocket 

• 1 juice and zest of a lemon 

• 200g spaghetti

• best quality olive oil 

In olive oil cook the onion with a pinch of salt until starts to soften, add the garlic and rosemary/thyme and cook for another minute, add the vinegar and sugar and tomatoes, cook for about 5 mins until the tomatoes start to break down, add the capers and olives and take of the heat.  In boiling salted water cook the pasta al dente, save about half a cup of the cooking water and then drain, add the saved cooking water and pasta to the previous pan along with the basil, rocket and lemon, stir on a low heat for a minute to mix all together ,drizzle a generous amount of olive oil to make it all shinny, cracked black pepper and serve with parmesan  ​