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SunBlush spaghetti

SunBlush spaghetti

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pep up spaghetti with this Mediterranean-style recipe

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal572
fat22g
saturates5g
carbs79g
sugars7g
fibre5g
protein19g
low insalt1.08g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, March 2006

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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