Raspberry & orange syllabub
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
Quick springtime pasta
Serves 4
Easy
Prep:
Cook:
Perfect for an impromptu al fresco meal out on the patio - it's made with storecupboard items too
Skip to ingredients
- 1 tbsp olive oil
- 1 garlic clovecrushed
- 400g can tomato
- handful basil leaveschopped
- 400g spaghetti
- 290g jar artichoke heartcut into bite size pieces
- handful freshly grated parmesan
- handful parsleychopped
Nutrition: per serving
- kcal494
- fat15g
- saturates3g
- carbs79g
- sugars6g
- fibre5g
- protein16g
- salt1.14glow
Method
step 1
Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
step 2
Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.
