Simple spaghetti Saturday

Spaghetti - a thin, long and stringlike type of pasta – is the quintessential Italian food. It is typically eaten with meatballs or in a tomato-based meat sauce. I love spaghetti, but I often prepare it in a non-traditional way. I enjoy cooking tomato sauce from scratch but - especially when the weather feels like spring (even though it’s autumn!) - I want something lighter and fresher but still hearty.

I used one of my favourite ingredients - the borlotti bean.  This beautifully speckled bean is full of protein and has a firm yet creamy texture. I added fresh cherry tomatoes, garlic infused olive oil, freshly shaved pecorino romano and baby basil.  I finished it with a little sprinkle of dried red chili.  I love wholemeal or wholegrain pasta – it’s healthy for one, but it also has a rich grainy texture and stronger flavour. Remember - you have to cook it (a little) longer than regular pasta.

This was a great, light dinner but would also make a tasty and filling lunch.