SunBlush spaghetti
Pep up spaghetti with this Mediterranean-style recipe
- Prep: 5 mins
Cook: 20 mins
- Serves 4
- Easy
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
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.
Method
-
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.
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