Tag Archives: easy recipe

Fresh Tomato & Garlic Spaghetti

Super quick, really easy and extra tasty. Everything you want in a dish for busy days, late nights or lazy evenings. It’s so quick and easy, even those who ‘can’t cook’ can make this.

I’ll cook this for Ste and I whilst he’s reading the children a bedtime story, on days when I’m tired after a busy day and I’ve fed the children something easy from the freezer earlier in the evening and have ran out of energy.

Fresh Tomato & Garlic Spaghetti

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 200g dried spaghetti
  • 3 tbsp olive oil
  • 6 garlic cloves, finely chopped
  • 2 plum or vine tomatoes, chopped
  • 1 tsp complete seasoning
  • 2 sprigs thyme (plus extra for garnish)

Directions

  1. Put the spaghetti into a pan of boiling, salted water and cook for the time indicated on the packet.
  2. Meanwhile, heat the oil in a frying pan on a medium to high heat. Add the garlic and cook for a 2 or 3 minutes, then add in the chopped tomatoes and herbs. Cook for a couple of minutes more.
  3. Add two tablespoons of the pasta water, stir and remove from the heat.
  4. Drain your spaghetti, add to the frying pan and toss to coat with the oil, tomatoes and garlic.

Serve sprinkled with a little extra fresh thyme

Enjoy!

Guacamole

For years I would ask for no guacamole on my nachos if I was eating out and assumed I didn’t like it, until I made it myself. It is nothing like that green gloop in a squeezy bottle from the supermarket. I don’t even like plain avocados, but I LOVE this guac.

You could probably use any type, but I always use haas avocados, preferably organic if I can find them.

Ingredients

2 ripe haas avocados
1 small plum tomato, de-seeded and finely diced
1/2 red onion, finely chopped
1 garlic clove, roughly chopped
1 green chilli, finely chopped
1 tsp fine sea salt
1/2 tsp ground black pepper
small bunch coriander, finely chopped
1 lime

In a pestle and mortar, add half of the onion, half of the chilli, salt and garlic and grind until a gloopy paste.

Half the avocados, remove the stones and scoop the flesh out. Mash with a fork until almost smooth or leaves some chunks if you prefer. Add the tomato, onion, chilli, coriander, pepper and the pestle and mortar mixture.

Squeeze in the lime juice and combine well. The guacamole is ready to eat immediately. The fresher the better, although it will keep in the fridge for 24 hours at the most.

guac

Enjoy!