Quick Springtime Pasta

Perfect for an impromptu al fresco meal out on the deck, or after a long day at work – it’s made with common pantry items too (okay, maybe you won’t find the artichoke hearts in every pantry)

Quick Springtime Pasta
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 400 g can tomatoes
  • handful basil leaves, chopped
  • 400 g spaghetti
  • 290 g jar artichoke hearts, cut into bite size pieces
  • handful freshly grated parmesan
  • handful parsley, chopped
  1. Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 minute until lightly coloured.
  2. Pour in the chopped tomatoes, then stir in the basil. Bring to the boil, then turn down the heat and leave to gently simmer for 10 minutes.
  3. Meanwhile, boil the spaghetti according to pack instructions.
  4. Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan.
  5. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti.
  6. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry.
  7. Serve immediately with the remaining parmesan and parsley sprinkled over.
Nutrition Information
Serving size: 4 Calories: 693 Fat: 21g Saturated fat: 11g Unsaturated fat: 9g Carbohydrates: 88g Sugar: 5g Sodium: 1032mg Fiber: 8g Protein: 38g Cholesterol: 50mg
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