Serves: 4

Preparation:  10 minutes

Cooking Time: 20 minutes

Category: Vegetarian / Pasta

Plan:  Prepare freshly on the day

Difficulty:  Easy

Course: Main

Cuisine: English/Mediterranean

Tomato, Spinach and Houmous Pasta

This is so quick and easy to prepare which I did after breakfast and then simply reheated the vegetables and

houmous whilst boiling the pasta, at which point I added the spinach and garnished with olives.

Everyone had seconds and there was nothing left!!!! 

I forgot to mention, it was really delicious - always an added bonus!

Utensils

• Large pan of boiling water
• Chopping board
• Sharp knife
• Large bowl to assemble ingredients
• Lemon juicer
• Serving dish



Ingredients
 

• 250g pack dried tagliatelle, spaghetti or pasta of your choosing
• Salt
• Three Red Onions, peeled and sliced
• Half a jar sun-dried tomatoes (reserve the oil for sautéing the onion) - snip into small pieces
• 1 teaspoon of mixed dried herbs
• 8 fresh tomatoes, halved and cut into smallish segments
• 350g carton hummus
• Half a jar of mixed olives preserved in oil and herbs (we used anchovy stuffed olives)
• Juice of half a lemon, plus more to taste
• Small bunch of chopped fresh basil (optional), reserving a few leaves for garnish
• 200g bag freshly washed spinach leaves
• Sea Salt
• Freshly ground black pepper
• Fresh Parmesan shavings

To serve

Hot garlic, butter and parsley crusty baguette
 

Method

1. Boil a pan of salted water and cook the pasta according to manufacturer's instructions until al dente, but reserve a little of the cooking water.
   
   
2. Take a large pan and add some of the oil from the jar of the sun dried tomatoes and gently sauté the sliced onions.
   
   
3. After 3-4 minutes, add the small pieces of snipped dried tomatoes and dried herbs to the onions and cook for a further 3-4 minutes until softened.     
   
   
4. Now add the fresh tomatoes, seasoning, lemon juice and humous and stir together.   
   
   
5. Remove from the heat, add the spinach. 
   
   
6. Now add the drained pasta to the mixture and toss through. 
   
   
7.  If required, add a little of the reserved cooking water from the pasta.   
   
   
8. Transfer to a serving dish and add some Parmesan shavings.   
   
   
9. This is now ready to be served garnished with fresh Basil and the olives.
   
   
10. Serve warm, at room temperature or cold accompanied by hot crusty baguettes with garlic butter and parsley