This meal is a favorite of mine for those nights where you don't have a lot of time. This is so quick, easy and packed full of flavor. As an added plus I have these ingredients on hand always so I can whip it up at a moments notice.
Tin of diced tomatoes
2 Jars of antipasto (in the oil isle)
Juice of 1/2 a lemon
Parmigano reggiano cheese*
Parsley to garnish
1. Boil spaghetti
2. Drain antipasto and roughly chop up (this is all about rustic so you don't have to be precise)
3. Once spaghetti is cooked, drain in colander and put back in saucepan (keep off the heat). Add antipasto, tinned tomatoes, 1/2 lemon squeezed, and a heathy grating of cheese.
4. Toss through 1/2 bunch parsley and some freshly ground pepper and serve warm.
Mr 5 requested this cold in his lunch box today so, to me that's a winner!!!
*This cheese whilst pricier than tasty but has a very strong flavor as it's aged for about 2 yrs. This means you use less calories to get your taste. Finley grated with a hand grater is the way to go! Could also use Parmesan.
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