SunBlush spaghetti
- Good Food team
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.3 out of 5.3 ratingsRate
loading...
Pep up spaghetti with this Mediterranean-style recipe
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal572
-
fat22g
-
saturates5g
-
carbs79g
-
sugars7g
-
fibre5g
-
protein19g
-
salt1.08g
low
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...