Spaghetti Pomodori e Olio
This simple pasta dish with tomatoes and pine nuts is a quick and easy vegan lunch full of Italian flavours.
From the book
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!
|150g (5½oz)||wholewheat spaghetti|
|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|
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.