In Nigella Lawson’s book ‘Kitchen‘, she has a very simple version of this recipe, to which I’ve added a few extra items. Marmite (or Vegemite, if you have the quasi-Australian equivalent) is a rather salty condiment, and Amanda Palmer despises it. Therefore, you might want to consider preparing yourself for the eventual taste if you’ve never tried either before!
I generally make this late at night, often after doing podcast-editing, because it’s very quick and goes well with wholemeal toast (as you might expect). Serves one, so add more to the ingredients if you have others who want to give it a try.
200g spaghetti (I usually just grab a handful of spaghetti from the jar and throw it in)
1 tsp butter
Handful of seeded olives
1/4 onion (diced)
Handful of cherry tomatoes, halved
Approx 1-2 tsp marmite.
Cook the spaghetti in boiling water. Meanwhile, melt the butter in a saucepan and stir in the Marmite, cherry tomatoes, olives and onion (and anything else you’d like to try – I’ve heard anchovies might go well with this). Just before the spaghetti is done, take a couple of tbsps of the cooking water and add it to the Marmite/butter mixture. Drain the pasta and mix in the Marmite sauce. Serve with plenty of freshly grated Parmesan and black pepper.
Other suggestions include fresh flat-leaf parsley, a handful of toasted pinenuts and freshly ground black pepper. I’m also very fond of coriander, as the herb-taste adds an extra zing.