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Thursday, 7 August 2014

QUICK PASTA

Spaghetti with fresh tomato
Here's a very quick and easy pasta dish using  store cupboard ingredients. Spaghetti with tomatoes, garlic and Parmesan - assembled in under 15 minutes.
After an unexpectedly hot day, we wandered out to the local pub for dinner. It soon became obvious many others had the same idea; the pub was packed and all the tables booked.
On returning home, we found a few ripe tomatoes, and used them to make a quick sauce for the spaghetti. The result was a quick and simple, refreshing pasta dish around 400 calories.
To make the dish:
Prepare the dried spaghetti (approx 60g per person) according to the instructions on the pack. While the pasta is cooking, take a couple of cloves of garlic and sprinkle with a little salt before crushing with the back of a knife. Chop a few ripe tomatoes. Put a small amount of olive oil into a frying pan and heat gently. Add the tomatoes and garlic, stirring all the time over a low heat for 2 - 3 minutes, then turn off the heat. When the pasta is cooked, add a couple of tablespoons of the pasta water to the tomatoes and garlic. Drain pasta and dress with a little oil and/or butter. Season with salt and pepper. Stir in the tomatoes and sprinkle generously with cheese. We used Parmesan, which is less fatty than e.g. Cheddar. But use what you have. We added fresh chopped basil, which added a fragrant touch, and finished with a little olive oil and a fresh grating of black pepper before devouring.
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