Spaghetti Pomodori e Olio

This simple pasta dish with tomatoes and pine nuts is a quick and easy vegan lunch full of Italian flavours.

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Introduction

High-quality olive oil, delicate pine nuts, a hint of lemon, and juicy tomatoes are what make this classic dish so irresistible. Proper Italian fare for your lunchbox – buon gusto!

Makes 1 large or 2 small portions
Easy
Cook time: 25 min

Ingredients

150g (5½oz) wholewheat spaghetti
sea salt
2 tomatoes
1 garlic clove
½ small bunch of flat leaf parsley
1 tbsp extra virgin olive oil
1 tsp powdered vegetable stock
freshly ground black pepper
squeeze of lemon juice
½ tsp agave syrup
20g (¾oz) pine nuts

Instructions

Cook the spaghetti in salted water according to the packet instructions until it is al dente. Meanwhile, quarter the tomatoes, remove the stalk and seeds, and chop finely. Peel and finely chop the garlic and parsley. Stir the oil together with 1 tbsp water and the stock. Combine the oil mixture with the tomatoes, garlic, and parsley then add salt, pepper, lemon juice, and agave syrup.

Dry-roast the pine nuts in a pan until golden brown, then chop roughly. Drain the spaghetti in a sieve, return to the hot pan, and put over a medium heat. Fold in the tomato mixture and warm everything through for around 1 minute, stirring constantly. Transfer the spaghetti to your lunchbox and sprinkle with the pine nuts.

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