CRUMS KITCHEN SPAGHETTI
our go-to super simple pasta!
(vegan, can use gluten free pasta)

INGREDIENTS
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Around 170g dried spaghetti
130g (2 handfuls!) of cherry tomatoes, cut in half
6 sundried tomatoes in oil
60g chopped green olives
1 garlic clove, crushed
Around 25g fresh basil torn/ chopped
Extra virgin olive oil 
Freshly ground black pepper​​
Umami Cashew CRUM

Serves 2

METHOD

Cook spaghetti in salted water.

While your pasta is cooking, heat a generous glug of olive oil in a heavy bottomed pan and add fresh tomatoes,  sundried tomatoes and olives.  Fry for a couple of minutes until fresh tomatoes are just tender, but not falling apart.  Add garlic and cook for a further minute, not letting the garlic burn.

Strain spaghetti and allow to drain for a minute.  Add to pan with 2 heaped tbsp (40g) of Umami Cashew CRUM, most of the fresh basil, a swirl of extra virgin olive oil and plenty of fresh black pepper. 

Combine thoroughly and serve sprinkled with more Umami Cashew CRUM (using as you would freshly grated Parmesan) and the rest of the basil leaves.