12-minute spaghettini

Name: 12-minute spaghettini
Total time: 12 min
Yield: 2
Cuisine: italian
Ingredients: 2 cloves of garlic; 250 g mixed-colour ripe cherry tomatoes; 1 handful of black olives (stone in); olive oil; ½ a bunch of fresh basil (15g); 160 g dried spaghettini or taglierini; 20 g salted ricotta or feta cheese

Black olives, sweet cherry tomatoes, salted ricotta

Vegetarianv

“You can’t get much quicker and easier than this beautifully simple, healthy pasta – sweet, ripe tomatoes, a hum of garlic, salty olives and a hit of freshness from the basil – it’s an absolute joy to eat. ”

Serves 2

Cooks In12 minutes

DifficultySuper easy

Dinner for two Italian Fruit Tomato Feta Mains

Nutrition per serving

Calories 410 21%
Fat 12.6g 18%
Saturates 2.9g 15%
Sugars 7.4g 8%
Salt 1g 17%
Protein 13.3g 27%
Carbs 65.1g 25%
Fibre 3.9g -

Of an adult's reference intake

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Ingredients

2 cloves of garlic
250 g mixed-colour ripe cherry tomatoes
1 handful of black olives , (stone in)
olive oil
½ a bunch of fresh basil , (15g)
160 g dried spaghettini or taglierini
20 g salted ricotta or feta cheese

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Method

Place a pan of salted water on a high heat and bring to the boil. Peel and finely slice 2 cloves of garlic, halve 250g of mixed-colour ripe cherry tomatoes, destone 1 handful of black olives and pick the leaves from ½ a bunch of fresh basil (15g).
Drizzle 1 tablespoon of olive oil into a large frying pan over a high heat, add the garlic and fry for 1 minute, then throw in the tomatoes and fry gently for 1 further minute, or until they are starting to break down a little.
Tear in the olives and basil, saving the baby leaves to garnish, then add a splash of water, turn the heat down a little and continue to simmer gently until needed.
Cook 160g of dried spaghettini or taglierini in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Tip the pasta back into the pan, with the sauce and toss together, loosening with a splash of cooking water, if needed.
Season to taste with sea salt and black pepper, then scatter with 20g of finely grated salted ricotta or a crumbling of feta and the reserved basil leaves.