Punchy spaghetti

BBC Good Food - - Inside -

SERVES 1 PREP 10 mins COOK 15 mins EASY

75g whole­meal spaghetti 2 an­chovies, in oil

1 fat gar­lic clove, finely chopped

1 tbsp olive oil

½ tsp smoked pa­prika

1 small cour­gette, cut into cubes

100g cherry toma­toes, halved large hand­ful rocket ½ lemon, juiced

1 Bring a pan of wa­ter to the boil and cook the pasta for 1 min less than the pack in­struc­tions.

2 Mean­while, cook the an­chovies and gar­lic in a fry­ing pan with the oil, un­til the an­chovies have bro­ken down. Add the pa­prika and cour­gette, then cook for 5 mins un­til the cour­gette is mostly soft­ened. Tip in the cherry toma­toes and turn up the heat a lit­tle so they be­gin to burst.

3 Trans­fer the pasta straight to the fry­ing pan us­ing tongs (a lit­tle wa­ter will help cre­ate a smooth sauce). Take the pan off the heat, add a good grind­ing of black pep­per and a squeeze of lemon juice to taste, then toss through the rocket. Mix ev­ery­thing to com­bine and pile into your bowl.

GOOD TO KNOW healthy • low cal • fo­late • fi­bre • vit c • iron • 3 of 5-a-day PER SERV­ING 436 kcals • fat 15g • sat­u­rates 2g • carbs 53g • su­gars 5g • fi­bre 12g • pro­tein 17g • salt 0.9g

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