Spaghetti with sundried tomato purée, basil and Parmesan recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 464 calories / serving
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Cook the spaghetti in a large saucepan of boiling, salted water for 8-10 minutes until 'al dente'.

Meanwhile, heat the extra-virgin olive oil gently in a saucepan over a medium heat. Add most of the sundried tomatoes, passata, caster sugar and seasoning. Cook gently for a few minutes then transfer to a food processor and purée until smooth.

Adjust the seasoning to taste, then spoon back into a saucepan. Add the remaining sundried tomatoes and keep over a very low heat. Drain the spaghetti when it is ready and toss with a little bit of the sundried tomato purée. Spoon into serving bowls and top with more of the purée.

Garnish with the sliced basil, parmesan shavings and basil leaves before serving.

  • Ingredients

  • 25ml extra-virgin olive oil
  • 400g spaghetti
  • 100g sun-dried tomatoes, drained
  • 100ml passata
  • ½tsp caster sugar
  • salt
  • pepper
  • 25g parmesan, shaved
  • small handful of basil leaves, finely sliced
  • basil leaves, to garnish
  • Energy 1965kj 464kcal 23%
  • Fat 9g 13%
  • Saturates 2g 11%
  • Sugars 10g 12%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 84.4g Protein 14.7g Fibre 7.4g


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