Sun-blushed tomato and shallot spaghetti
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
Dietary Vegetarian
From Ready Steady Cook
Method
-
Heat the olive oil in a large frying pan, add the shallot and fry gently for two minutes. Add the garlic and cook for one minute. Add the tomatoes and wine and cook for four minutes, or until softened. Stir in the herbs, lemon juice and the cooked spaghetti.
-
Mix well to coat pasta and spoon into a serving bowl.
-
To serve, garnish with lemon wedges.
Ingredients
- 1 tbsp olive oil
- ½ shallot, finely chopped
- 1 garlic clove, finely chopped
- 125g/4½oz sun-blushed tomatoes, chopped
- splash white wine
- handful each fresh chives, parsley, basil, chopped
- ½ lemon, juice only
- 250g/9oz fresh spaghetti, cooked
- 1 lemon, cut into wedges, to garnish
This link may stop to work if/when the BBC removes the recipes