Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 18

Antipasto Pasta

This dish is essentially an antipasto platter in pasta form. What’s not to love! Try this with your favourite mix of seasoned olives for an extra-special treat.

MAIN INGREDIENTS

800ml (28fl oz) water (or use stock and leave out the stock cubes)

400g (14oz) spaghetti, broken in half

2 stock cubes

3 garlic cloves, sliced

150g (5oz) marinated artichoke hearts, roughly chopped

150g (5oz) green and black olives, chopped

1 bunch of fresh dill

½ tablespoon dried oregano

1 onion, thinly sliced

400g (14oz) tin chopped tomatoes

2 tablespoons olive oil

200g (7oz) cherry tomatoes, halved

salt and pepper, to taste

FINISHING TOUCHES

large handful of spinach, chopped

150g (5oz) mini fresh mozzarella balls

Parmesan cheese, chopped fresh parsley, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Cook until the water is mostly absorbed (approximately 15 minutes after boiling), then stir in the spinach and mozzarella balls. Garnish and serve.