Tomato-and-spinach spaghetti
4
Easy
10 minutes
30 minutes“I love a light and fresh summer pasta with just-cooked bursting sweet tomatoes, barely wilted spinach and grassy olive oil with a kick of chilli.”- Brita Du Plessis
Ingredients
Method
- 4 T olive oil
- 1 red chilli, finely chopped
- sea salt and freshly ground black pepper, to taste
- 400 g spaghetti
- 200 g Woolworths baby Rosa tomatoes
- 2 garlic cloves
- 10 g parsley
- 10 g basil
- 1 x 180 g Woolworths Heat & Eat garlic ciabatta, cubed
- 300 g spinach, finely shredded
- 100 g feta, cubed
Method
Ingredients
1. Heat the olive oil in a pan until just smoking, then pour over the chilli and leave to infuse for
10 minutes or until cool.Season well.
2. Cook the spaghetti in salted boiling water for 10 minutes or until al dente. Drain, rinse and keep warm.
3. Drizzle the tomatoes and garlic with 2 T chilli oil and roast at 200°C for 10 minutes.
4. Blitz the parsley, basil and ciabatta together in a blender, season and toast in the oven at the same time as the tomatoes for 10 minutes, or until crispy.
5. Toss the hot tomatoes, spinach, spaghetti and feta and remaining oil and serve scattered with the bread mixture.
Cook's note: Never discard leftover garlic bread. It adds a lovely textural crunch to any pasta dish. Blitz it up for an instant pangrattato and add a little grated Parmesan if you like. Better yet, make a big batch and freeze it.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl
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