Sun-Dried Tomato Spaghettini

    Sun-Dried Tomato Spaghettini


    50 people made this

    This is a recipe for a quick and delicious vegetarian dinner with the Mediterranean flavours of sun-dried tomatoes, olives and garlic.

    Serves: 2 

    • 125g uncooked spaghettini
    • 1/2 cup sun-dried tomatoes, packed without oil
    • 1 tablespoon olive oil
    • 1/2 cup chopped red onion
    • 3 cloves garlic, sliced
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup sliced green olives
    • 1/4 cup seasoned bread crumbs
    • Freshly ground black pepper to taste

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot and add water to cover. Bring to a boil over medium-high heat and cook for about 5 minutes or until tender. Drain, chop and set aside.
    2. Heat olive oil in a large frypan over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.

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