Sun Dried Tomato Spaghetti Recipe

 

By: Isabel Robson

Serves: 4
Preparation: 15 minutes

Ingredients:
1 Table spoon of rosemary flowers
1 Table spoon chopped sage (fresh)
1 Table spoon peanut oil
1 Table spoon sesame seeds
100g Sun dried tomatoes
100g Fresh mint leaves
100g Fresh basil leaves
1 tsp Soya butter
50g Fresh chives
5 Red pepper corns
250g spaghetti pasta
2 Large garlic cloves
Salt

• Boil pasta for 3 minutes. Drain, season and set aside.
• Finely chop together in a large chopping board: rosemary, garlic, sage, pepper corns, sun dried tomatoes and chives.  Season with salt.
  
• Pre-heat wok.  Add peanut oil and butter.
• Once butter melts add chopped ingredients, sesame seeds and stir quickly for 30 seconds on high heat.
• Add spaghetti, mint, basil and butter.
• Stir regularly for another 30 seconds.
• Ready to serve.

Chopping Board - Catskill Craftsmen Chopping Board with Mezzaluna
I love my new chopping board!
 The curved angles really help to chop quickly and to get consistent fine chunks.

This pasta recipe is suitable for vegans. 
The sun dried tomatoes adds a smoky flavour to this dish.   Tasty and satisfying!