Spicy Tomato Spaghetti

by BBC Good Food

Cook with peppers for a useful source of vitamins A and C, potassium and folic acid. It also works with the harissa to deliver a punch of flavour to this bowl of pasta.

Method

Based on 2 servings, adjust as needed.

Step 1

Cook the spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan and fry the pepper for 5 mins until softened. Stir in the garlic, then spoon in the harissa and add the sliced roasted peppers and stir well. Tip in the halved tomatoes then cover the pan and cook on a low heat for 10 mins until the tomatoes are on the point of collapse.

Step 2

Drain the spaghetti once cooked and toss with the tomato and pepper mixture until well coated, then add the basil and pine nuts and toss again before serving.

  • Ingredients
  • Based on 2 servings
  • 15g Fresh Basil, chopped 1x Sainsbury's Fresh Packed Basil 30g
  • 1tbsp Olive OIl 1x Sainsbury's Olive Oil, Extra Virgin 1L
  • 250g Wholemeal Spaghetti 1x Sainsbury's Spaghetti Wholewheat Pasta 500g
  • 25g Pine Nuts, toasted 1x Sainsbury's Pine Nuts 100g
  • 300g Cherry Tomatoes, halved 1x Sainsbury's Cherry Tomatoes 300g
  • 3 Garlic Cloves, finely grated 1x Sainsbury's Garlic
  • 2tbsp Harissa 1x Al'Fez Middle Eastern Harissa Paste 180g
  • 1 Roasted Pepper, drained and sliced 1x Karyatis Roasted Red Peppers 450g (350g*)
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