Pasta with sugo crudo recipe

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 665 calories / serving
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Cook the pasta in boiling salted water according to packet instructions.

Meanwhile make the sauce, finely chop the tomatoes and scoop into a bowl. Add the garlic clove, herbs, vinegar and oil and season. Leave to macerate. Drain the pasta – not too thoroughly – and return to the pan.

Tip the tomato mixture into the pan and gently warm over a low heat to coat the pasta and mix the sauce. Serve in bowls with the feta crumbled over, if using.

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  • Ingredients

  • 150g spirali pasta
  • 200g cherry or baby plum tomatoes on the vine
  • 1 garlic cloves, crushed
  • 1tbsp oregano leaves
  • small handful basil leaves
  • 2tbsp balsamic vinegar
  • 6tbsp extra virgin olive oil
  • salt
  • pepper
  • 100g feta (optional)
  • Energy 2760kj 665kcal 33%
  • Fat 45g 64%
  • Saturates 12g 60%
  • Sugars 8g 9%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 49.2g Protein 17.5g Fibre 1.5g


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