SunBlush spaghetti

SunBlush spaghetti

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Pep up spaghetti with this Mediterranean-style recipe

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
572
protein
19g
carbs
79g
fat
22g
saturates
5g
fibre
5g
sugar
7g
salt
1.08g

Ingredients

  • 400g spaghetti
  • 100g SunBlush or sundried tomatoes, roughly chopped
  • 1 tbsp tomato purée
  • handful olives, roughly chopped
  • 2 tbsp oil from the tomatoes, or olive oil
  • 50g vegetarian parmesan -style cheese, grated
  • 50g pine nuts, toasted

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Method

  1. Boil the pasta according to pack instructions. Meanwhile, roughly chop the tomatoes. Drain the spaghetti, reserving a cupful of the cooking water in the bottom of the pan.
  2. With the pan still on the heat, stir the tomatoes, tomato purée, olives, oil and half the cheese into the water and bring to the boil. Simmer for a few mins to make a loose sauce, then season to taste. Toss the pasta and pine nuts through the sauce and serve sprinkled with the rest of the cheese.

Recipe from Good Food magazine, March 2006

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Comments

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paullynch's picture
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Great combinations of flavours. And vegetarian too.

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