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Learn how to make garlic in a pot, dried tomatoes and pasturino

One-pot garlic, sun-dried tomato and pecorino pasta

NUTRITION: PER SERVING

CALORIES:  546KCALS
FAT:  22.6G (4.2G SATURATED)
PROTEIN:  15.2G
CARBOHYDRATES:  67.5G (4.8G SUGARS)
FIBRE:  6.1G
SALT:  1G

Ingredients

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

Method

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.

delicious. tips

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.

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-- بارگیری کد امنیتی --