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Italian Spaghettini

Pine nuts give this dish its special taste and texture. Serve it straight from the pan.

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450 g/1 lb dried multi-coloured spaghettini
Dash of olive oil
50 g/2 oz butter
1 clove of garlic, crushed
1 small onion, very finely chopped
75 g/3 oz pine nuts
225 g/8 oz carton sieved tomatoes
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley


Serves: 4


Bring a large saucepan of water to the boil and add the dried spaghettini with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Melt the butter in a large frying pan and sauce the garlic and onion for about 3 minutes, or until the onion has softened. Add the pine nuts and stir-fry until evenly golden.

Add the sieved tomatoes, salt and freshly ground black pepper and herbs and cook for about 5 minutes, stirring occasionally.

Add the spaghettini and stir well to coat in the tomato sauce. Cook for a further 5 minutes, then serve immediately.

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