Wicked Kitchen olive and tomato spaghetti recipe

Name: Wicked Kitchen olive and tomato spaghetti
Yield: Serves 4
Ingredients: 400g wholewheat spaghetti; 1 tsp olive oil; 400g tin peeled plum tomatoes; 400g tin mixed bean salad, drained; 190g jar Wicked Kitchen black olive pesto; 2 sprigs of fresh oregano, leaves picked

Vegan-friendly black olive pesto adds a strong savoury note to this plant-based pasta recipe

See method

Serves 4
5 mins to prepare and 15 mins to cook
570 calories / serving

Dairy-free
Vegan
Vegetarian

Shop your ingredients

Tesco Whole Wheat Spaghetti 500G
Aldi Price Match
400g wholewheat spaghetti
£0.75
£1.50/kg
Tesco Olive Oil 250Ml
1 tsp olive oil
£3.10
£12.40/litre
Tesco Italian Peeled Plum Tomatoes 400G
Aldi Price Match
400g tin peeled plum tomatoes
£0.47
£1.18/kg
Tesco Mixed Bean Salad in Vinaigrette 400g
Aldi Price Match
400g tin mixed bean salad, drained
£0.69
£2.60/kg
Tesco Pitted Black Olives 330G
190g jar Wicked Kitchen black olive pesto
£1.30
£7.98/kg DR.WT
Tesco Dried Oregano 14G
2 sprigs of fresh oregano, leaves picked
£1.00
£71.43/kg

Method

Bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 mins until al dente.
Meanwhile, heat the oil in a large saucepan over a medium-high heat, add the tomatoes and cook, stirring frequently, for 4-5 mins until reduced by half. Add the mixed beans and cook for another 4 mins. Season to taste.
Toss the drained spaghetti with the pesto and serve topped with the tomato sauce and a sprinkling of oregano, if using.