Aglio e olio with sundried tomato breadcrumbs

You’ll make slightly more sundried tomato breadcrumbs than you need, but they freeze well and leftovers are delicious on our mushroom toasts (p36). The addition of spinach here also contributes to your five-a-day.

SERVES 2 PREP 5 mins COOK 15 mins EASY V

2 sundried tomatoes (about 35g), inely chopped, plus 3½ tbsp of the oil from the jar

1 slice of gluten-free sourdough, blitzed to breadcrumbs in a food processor

200g gluten-free spaghetti 3 large garlic cloves, thinly sliced ½ red chilli, inely sliced

160g baby spinach

10g lat-leaf parsley, inely chopped

1 Heat 1 tbsp of the sundried tomato oil in a medium frying pan over a medium heat and, once shimmering, fry the sundried tomatoes for

1-2 mins until sizzling and fragrant. Add the breadcrumbs and toast for 4-5 mins, stirring continuously until golden and crisp. Season lightly and transfer to a heatproof bowl.

2 Cook the spaghetti in a pan of lightly salted boiling water following pack instructions, then drain, reserving a mugful of the water.

3 Meanwhile, heat the remaining 21/2 tbsp sundried tomato oil over a low heat in the same pan you toasted the breadcrumbs in. Fry the garlic and chilli for 4-6 mins until lightly golden. Tip the cooked spaghetti into the pan, along with a splash of the reserved pasta water and the spinach. Mix well to coat the spaghetti and wilt the spinach, then season to taste.

4 Sprinkle in most of the parsley, then divide the pasta between two bowls. Sprinkle over most of the breadcrumbs and the remaining parsley, then serve. Any leftover breadcrumbs will keep frozen in an airtight container for three months.

GOOD TO KNOW folate • ibre • vit c • 1 of 5-a-day • gluten free

PER SERVING 720 kcals • fat 23g • saturates 3g • carbs 110g • sugars 9g • ibre 8g • protein 14g • salt 0.4g