Henderson’s Scottish smoked tomato sauce & olives served with spaghetti & Cavolo Nero Kale
A quick and easy pasta recipe, filled with greens to give you a boost of vitamins and antioxidants !
Prep: 5 minutes
Cook: 10 minutes
Suitable for: VEGANS
- 250g spaghetti
- 1 clove of garlic*
- 1 small onion*
- 250ml Scottish (smoked) tomato sauce*
- 1 tsp dried oregano (or mixed herbs)
- small head of cavolo nero or kale*
- smoked olives*
- olive oil
- salt & pepper
- Parmesan or vegan cheese to serve
- *Henderson's staples that can be bought in store/online
To start with prepare your vegetables: Finely chop garlic & onion. Remove the tought stalks from the Cavolo Nero or Kale, and finely shred.
Bring to the boil a large pan of salted water, add a splash of olive oil and toss in the spaghetti.
Stir with a fork as the spaghetti softens to ensure it all goes under the water – bring to the boil then reduce the heat and cook for around 10 minutes - stir every few minutes to prevent it from sticking together.
Whilst the pasta is cooking add a splash of olive oil to a saucepan on a medium heat, gently fry the chopped garlic and onions for 5 minutes, then add the Cavelo Nero/kale, oregano and season with salt and pepper.
Lastly add olives and tomato sauce. Heat the sauce gently and simmer with a lid.
Once the spaghetti is cooked drain it and stir the tomato sauce through - make sure all the strands are nicely coated with sauce. To finish season to your liking and scatter with grated parmesan or vegan cheese.
Enjoy! From the Henderson’s Team.
Follow the link to print document:
spaghetti olive kale2.pdf