Stashcook: Meal Planner & Recipe Keeper

Sun-Dried Tomato and Walnut Spaghetti Recipe

Name: Sun-Dried Tomato and Walnut Spaghetti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Walnuts; 400 g Spaghetti; 200 g Sun-Dried Tomatoes in Oil; 4 Cloves of Garlic; 1 Red Chilli; 1 Sprig of Thyme; 1 Handful of Basil; 1 Large Lemon; 2 Tbsp Olive Oil; 50 g Grated Parmesan Cheese

Stashcook

This pasta dish is a twist on a classic, with sun-dried tomatoes and walnuts. It's a yummy spaghetti that's easy to make. You cook garlic and herbs in oil, then add tomatoes and nuts. Mix it with spaghetti and top with cheese!

Ingredients

50 g Walnuts

400 g Spaghetti

200 g Sun-Dried Tomatoes in Oil

4 Cloves of Garlic

1 Red Chilli

1 Sprig of Thyme

1 Handful of Basil

1 Large Lemon

2 Tbsp Olive Oil

50 g Grated Parmesan Cheese

Method

Finely chop the garlic, chilli, and thyme. Roughly chop the sun-dried tomatoes and basil leaves.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic, chilli, and thyme, and cook for 3-4 minutes until fragrant.

Add the chopped sun-dried tomatoes to the pan and cook for another 2 minutes.

In a small pan, toast the walnuts over medium heat for 5-6 minutes until they are golden and fragrant. Be careful not to burn them.

Drain the spaghetti, reserving a cup of the pasta water, and add the spaghetti to the pan with the sun-dried tomato mixture.

Toss the spaghetti in the sauce, adding a little pasta water if needed to create a glossy sauce that coats the pasta.

Stir in the toasted walnuts, a generous amount of black pepper, the basil, and the zest and juice of the lemon.

Divide the pasta among plates, top with grated Parmesan cheese, and serve immediately.

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