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Springtime pasta
27th Oct 2012


Serves 4

What you need:
1tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
handful basil leaves, chopped
400g/14oz spaghetti
290g jar artichoke hearts, cut into bite-size
handful freshly grated Parmesan
handful parsley, chopped

How to prepare:

Heat the olive oil in a large saucepan.
Tip the garlic and cook for 1 min until lightly coloured.
Pour in the chopped tomatoes, then stir in the basil.
Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins.
Meanwhile, boil the spaghetti according to pack instructions.
Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan.
Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti.
Stir in a little Parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry.
Serve immediately with the remaining Parmesan and parsley sprinkled over.

Per serving: 494 kcalories, protein 16g, carbohydrate 79g, fat 15g, saturated fat 3g, fibre 5g, sugar 6g, salt 1.14g

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