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Sun dried Tomato Spaghetti

  • 1lb/ 450g spaghetti
  • Box cherry tomatoes, around 20 (halved)
  • 2 tablespoons sun dried tomatoes paste
  • 2 tablespoons virgin olive oil
  • 1 glove crushed garlic
  • 4 cloves garlic left whole
  • 8-10 basil leaves
  • 3 tablespoons pine nuts

Bring a large pan of water to the boil. The trick with pasta is to have as much water in as much space as possible. This avoids sticking together as the pasta is very starchy.

Once the water is at a fast boil add you Spaghetti and cook as to the directions on your pack.

Meanwhile in a large skillet heat with no oil and add the pine nuts. Toss the pine
nuts for approximately 2 minutes until toasted then transfer to a dish and set
aside. In the same skillet heat the oil on high heat. Add the garlic and turn the
heat down. Add the tomatoes and toss. Then add the sun dried tomato paste and
take off the heat. If you do not have sun dried tomatoes paste then just whiz up a
jar of sun dried tomatoes in a blender with some olive oil.

Shred the basil and add to the pan with your drained spaghetti. Add the pine
nuts and toss all together very well.

In the same pan, fry the 4 garlic cloves until brown on all sides
Place the spaghetti in a Culinary Buddy food shaper and press the spaghetti in
tight with the tamper.

Lift off and serve with some fresh basil and a toasted garlic clove
Garnish the plate with some sun dried tomato drizzle and serve.

Serves 4

Sun dried Tomato Spaghetti

Sun dried Tomato Spaghetti


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