Susie Drage
Music, Art & Cookery
Cookery Book
Tomato, Spinach and Houmous Pasta
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Serves: 4
Preparation: 10 minutes
Cooking Time: 20 minutes
Category: Vegetarian / Pasta
Plan: Prepare freshly on the day
Difficulty: Easy
Course: Main
Cuisine: English/Mediterranean
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This is so quick and easy to prepare which I did after breakfast and then simply reheated the vegetables and
houmous whilst boiling the pasta, at which point I added the spinach and garnished with olives.
Everyone had seconds and there was nothing left!!!!
I forgot to mention, it was really delicious - always an added bonus!
Utensils
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Large pan of boiling water
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Chopping board
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Sharp knife
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Large bowl to assemble ingredients
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Lemon juicer
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Serving dish

Ingredients
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250g pack dried tagliatelle, spaghetti or pasta of your choosing
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Salt
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Three Red Onions, peeled and sliced
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Half a jar sun-dried tomatoes (reserve the oil for sautéing the onion) - snip into small pieces
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1 teaspoon of mixed dried herbs
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8 fresh tomatoes, halved and cut into smallish segments
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350g carton hummus
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Half a jar of mixed olives preserved in oil and herbs (we used anchovy stuffed olives)
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Juice of half a lemon, plus more to taste
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Small bunch of chopped fresh basil (optional), reserving a few leaves for garnish
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200g bag freshly washed spinach leaves
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Sea Salt
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Freshly ground black pepper
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Fresh Parmesan shavings
To serve
Hot garlic, butter and parsley crusty baguette
Method
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Boil a pan of salted water and cook the pasta according to manufacturer's instructions until al dente, but reserve a little of the cooking water.
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Take a large pan and add some of the oil from the jar of the sun dried tomatoes and gently sauté the sliced onions.
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After 3-4 minutes, add the small pieces of snipped dried tomatoes and dried herbs to the onions and cook for a further 3-4 minutes until softened.
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Now add the fresh tomatoes, seasoning, lemon juice and humous and stir together.
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Remove from the heat, add the spinach.
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Now add the drained pasta to the mixture and toss through.
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If required, add a little of the reserved cooking water from the pasta.
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Transfer to a serving dish and add some Parmesan shavings.
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This is now ready to be served garnished with fresh Basil and the olives.
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Serve warm, at room temperature or cold accompanied by hot crusty baguettes with garlic butter and parsley