- 400g spaghetti
- 100g SunBlush or sundried tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp tomato purée
- handful olives, roughly chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tbsp oil from the tomatoes, or olive oil
- 50g vegetarian Parmesan -style cheese, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g pine nuts, toasted
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.
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.
making it creamy
Heat 250ml tub crème fraîche in a pan, stir in the tomatoes and other ingredients except for the oil. Toss with the cooked pasta.