SunBlush spaghetti

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
Pep up spaghetti with this Mediterranean-style recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal572
  • fat22g
  • saturates5g
  • carbs79g
  • sugars7g
  • fibre5g
  • protein19g
  • salt1.08g
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Ingredients

  • 400g spaghetti
  • 100g SunBlush or sundried tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp tomato purée
  • handful olives, roughly chopped
    Bowl of olives

    Olive

    ol-liv

    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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nuts, toasted

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.

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Comments, questions and tips

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Comments (2)

Lynch's picture
5

Great combinations of flavours. And vegetarian too.

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