After eating out a lot I tend to go through detox patches as I’m sure most of you do. I try to ease up on meat a lot of the time, maybe it’s because I’ll eat a lot of it in restaurants and maybe it’s because I have a really sensitive stomach. I therefore try to help myself by eating as much fresh food as I can and also making use of simple dishes. Nothing too complicated, something easy and delicious.
So here’s my recipe for spicy asparagus & tomato spaghetti. Enjoy!
Ingredients (this should serve two people):
- 1 splash of garlic oil
- 6-8 asparagus
- A handful of cherry tomatoes
- 1 x heaped tbsp of Light Philadelphia
- 1/2 x small tin of tomato puree
- 1/2 a hot chili
- Balsamic glaze
- 120g of wholemeal spaghetti
- Put a pot of salted water onto the hob
- Pop a small splash of garlic oil in a pan (I make my own my using a half plastic bottle of olive oil and getting a load of garlic bulbs from the local market, peel the cloves and pop in about twenty of them, leave it for a day or so and then it tastes perfect. Great for dipping bread too).
- Chop the asparagus into inch long pieces and pop them into the hot pan. Let them sizzle for a couple of minutes until bright green.
- Add in the cherry tomatoes and let them warm up until they start to burst.
- As the cherry tomatoes are cooking, finely slice a hot half chili and add to the pan.
- At this point you should put your spaghetti into the pot of boiling water.
- Put a big heaped tablespoon of tomato puree, this should be about half a tin, into the pan along with the same of light Philadelphia and stir this in.
- So it’s not too dry, add a cup of water to this and mix together, let it simmer so all the flavours combine.
- Add a pinch of salt and black pepper.
- When the spaghetti is cooked, drain it and throw it into the pan and mix it all in together.
- Serve in a bowl and drizzle with a little balsamic glaze and enjoy this spicy deliciousness!