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300g De Cecco Spaghetti
200g pack Waitrose Cavolo Nero, shredded
1 tbsp olive oil
1 bunch salad onions, cut into 1cm slices
1 clove garlic, crushed
400g can chopped tomatoes
2 tsp Bart Infusions Mixed Herbs Paste
2 tbsp sun dried tomato paste
200g pack essential Waitrose Cooked Seafood Selection
Handful of fresh basil from a large pot, roughly torn
1. Cook the spaghetti in boiling water for 5 minutes. Add the cavolo nero and cook for a further 5 minutes or until the spaghetti is just tender, then drain well and return to the pan.
2. Meanwhile, heat the oil in a separate pan and fry the salad onions and garlic for 2 minutes. Add the canned tomatoes, herb and tomato pastes, then fill the tomato can half full with water and add to the pan. Bring to the boil and simmer for 5 minutes.
3. Add the seafood selection and cook for 1 minute until heated through. Season, add the basil, then toss into the spaghetti and serve.
Typical values per serving:
This recipe was first published in August 2016.