Sun-dried Tomato & Olive Spaghetti
Simple, but a little bit fancy. Perfect for weeknights when you have a hungry family to feed and not a lot of time to do so. A sure-fire winner, I promise!
: 20 minutes
: 4 servings
4 cups water
1.5 cups spaghetti
1 tbsp olive oil
2 tsp garlic, crushed
150g jar pitted olives, marinated, halved
200g jar sun-dried tomatoes, marinated, roughly chopped
150g spinach, roughly chopped
In a large pot, heat water until boiling. Add the spaghetti and reduce to a simmer, cooking until al dente. Remove from heat and drain.
Using the same pot, heat oil and add the garlic. Once browned, add the olives, tomatoes and spinach. Stir over a medium flame until warmed through and the spinach has wilted.
Add the spaghetti back to the pot and mix well.
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