Five-minute spaghetti bolognese recipe
- 500 g (17.6oz) Bag of fresh spaghetti
- 1 Garlic clove
- 2 Minute steaks, 125-150g (4-5oz) each
- 2 tbsp Extra-virgin olive oil, plus extra to serve
- 1 pinch Sea salt
- 1 pinch Pepper
- 8 Roasted tomatoes, or a punnet of cherry tomatoes, halved
- 1 handful Basil leaves
- Bring a large pan of salted water to the boil.
- Meanwhile chop the garlic as finely as you can.
- Wrap your chopping board in a sheet of clingfilm - then you won't have to scrub it later - and lay the steaks on top.
- Drizzle them with olive oil, rub them with the chopped garlic, then season with plenty of salt and pepper
- Put a ridged grill pan over a medium heat.
- Add the fresh spaghetti to the boiling water and cook for 3 minutes.
- Meanwhile lay the steaks in the grill pan and cook for 1 minute on each side.
- Remove the clingfilm from the chopping board and slice the cooked steaks into 1cm (1/2in) strips
- Drain the cooked pasta well, and tip it back into the pan.
- Add the steak and tomatoes.
- Tear up the basil leaves and add to the pan, along with salt, pepper and a drizzle of olive oil
garlic, extravirgin olive oil, salt, pepper, tomatoes, handful basil
Taken from www.lovefood.com/guide/recipes/14467/peter-sidwells-fiveminute-spag-bol (may not work)