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Ingredients
- extra-virgin olive oil 1 tsp
- garlic 1 clove, sliced
- cherry tomatoes 125g
- rose harissa 1 tbsp
- low-fat yogurt 2 tbsp
- spaghetti 200g
- lemon ½, juiced
- basil a small handful of leaves
Method
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Step 1
Heat the oil in a non-stick frying pan and cook the garlic for 1 minute. Tip in the tomatoes with 2 tbsp of water and cook for 5 minutes until the skins of the tomatoes start to split. Stir in the harissa, yogurt and some seasoning, and keep warm.
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Step 2
Meanwhile, cook the spaghetti following pack instructions, then drain well, reserving a little of the pasta water. Tip the spaghetti into the sauce, add 1-2 tbsp of the cooking water and toss.
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Step 3
Add the lemon juice, tear in the basil and divide between 2 plates.
Nutritional Information
- Kcals 433
- Fat 7.6g
- Saturates 1.3g
- Carbs 69.1g
- Sugars 5.3g
- Fibre 11.5g
- Protein 16.4g
- Salt 0.4g
