One-pot garlic, sun-dried tomato and pecorino pasta
NUTRITION: PER SERVING
FAT: 22.6G (4.2G SATURATED)
CARBOHYDRATES: 67.5G (4.8G SUGARS)
350g dried spaghetti
1 large onion, very finely sliced
3 garlic cloves, finely sliced
80g sun-dried tomatoes in oil, drained and sliced
2 tsp chilli flakes
Finely grated zest 1 lemon, plus extra to serve
30g pecorino shavings (or vegetarian alternative)
3 tbsp extra-virgin olive oil
Small bunch fresh basil, leaves picked, most roughly chopped
Put 1 litre salted water in a large saucepan and bring to the boil. Add the remaining ingredients (except the pecorino, oil and basil) and boil for 9-10 minutes or until the pasta is just al dente (cooked but with a little bite). Strain off any excess water, leaving just a little in the pan.
Stir in the pecorino, olive oil and chopped basil. Top with a few whole basil leaves and extra lemon zest to serve.
Next time: add other ingredients to the pasta such as deli-style antipasti (artichokes or grilled peppers) or anchovies if you’re not veggie – vary the flavour to suit your taste.