
Tomato & garlic spaghetti
Ingredients:
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200g wholewheat spaghetti
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250g cherry tomatoes, halved
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4 anchovy fillets in oil, drained and chopped
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2 garlic cloves, finely chopped
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1 red chilli, finely chopped
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1 tsp olive oil from the anchovy tin
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1 slice of crustless wholemeal bread, toasted and either blitzed into crumbs or finely chopped
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Handful of fresh parsley, finely chopped
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Squeeze of lemon juice
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Handful of black olives, drained and rinsed.
Method:
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Put the spaghetti in a pan of boiling water and cook until al dente.
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Heat the oil, and gently cook the anchovies and garlic for a couple of minutes, before adding the tomatoes and chilli.
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The tomatoes will yield a lot of juice, due to the saltiness of the anchovies, and will reduce right down and become syrupy and rich.
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When the tomatoes are soft and cooked through, add the olives, a squeeze of lemon and the majority of the parsley.
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Sprinkle the toast crumbs onto the drained pasta to add some texture and toss through, before stirring through the tomato sauce.
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Top with the last of the parsley and serve.
Serves 2




Health
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All the veg are full of vitamins, minerals and in the case of the tomatoes, antioxidants such as lycopene.
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Wholemeal pasta is rich in fibre and can help lower cholesterol.
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Anchovies can be really, really salty so I use them rarely and in moderation. This dish has about 12% of the daily salt intake for a healthy person.
