Punchy Pasta
Eat pasta and stay healthy with this punchy pasta with courgette, tomatoes and anchovies. It's easy to make and packed with plants!
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.
Step 2
Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and red pesto and turn up the heat a little so they begin to burst. Add a few chilli flakes here if you like a little heat.
Step 3
Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl. Serve with grated Italian style hard cheese and a little balsamic glaze if you have any.
- Ingredients
- Based on 4 servings
-
0.5 Lemon, juiced 1x Sainsbury's Lemons -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 tbsp Red Pesto, with chilli or without 1x Sainsbury's Chilli Pesto 190g -
6 Anchovies In Oil 1x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*) -
300g Cherry Tomatoes, halved 1x Sainsbury's Cherry Tomatoes 300g -
60g Rocket 1x Sainsbury's Wild Rocket 60g -
400g Wholemeal Spaghetti 1x Sainsbury's Spaghetti Wholewheat Pasta 500g -
3 Garlic Clove, finely chopped 1x Sainsbury's Garlic -
3 Small Courgettes, cut into cubes 1x Sainsbury's Courgettes 500g -
1 tsp Balsamic Glaze, to drizzle 1x Sainsbury's Balsamic Glaze 250ml -
4 tbsp Italian Style Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g