Tomato, bean and garlic spaghetti - great served cold!
This pasta and bean dish is made with raw, zingy tomatoes, garlic and basil to produce a gorgeously fresh sauce that is utterly delicious warm or cold.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 people
- 800 g tomatoes
- 55 g garlic cloves minced
- 1/2 tsp salt
- 6 tbsp olive oil
- 2 handfuls basil leaves roughly chopped (+ extra to serve)
- 250 g dried spaghetti
- 400 g can butter beans rinsed and drained
Bring a large saucepan of water to the boil. Add the tomatoes and cook for 1 minute. Drain and set aside to cool.
When the tomatoes are cool enough to handle, peel off the skin. Note: don't skip peeling the tomatoes, or you will end up with a lot of skin in the sauce.
Dice the tomato flesh and place into a bowl with tomato seeds and juices.
Using a fork or a pestle, crush the tomatoes to a sauce. Make sure to leave some little chunks of flesh here and there so it is not completely liquid.
Add the garlic, salt, olive oil and the chopped basil.
Mix and set aside.
Cook the pasta according to packet instructions. When cooked, drain and add to the prepared tomato sauce straight away.
Add the butter beans.
Mix and leave to cool for 15 mins or more.
This gorgeous dish can be served slightly warm, cold or at room temperature sprinkled with some more chopped basil.
Calories: 553kcal | Carbohydrates: 73g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 643mg | Potassium: 888mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1665IU | Vitamin C: 31.7mg | Calcium: 79mg | Iron: 3.5mg