Grown-Up Spaghetti Hoops on Toast
Ingredients
1 tbsp olive oil, plus a splash
1 garlic clove, crushed or grated
200g cherry tomatoes, halved
2 rosemary sprigs, leaves picked and finely chopped
90g pasta hoops
1 (400g) tin borlotti beans, drained and rinsed
300ml (approx.) chicken or vegetable stock
15g parmesan, finely grated, plus extra to serve
2 eggs
2 slices sourdough
2 smears salted butter (optional)
2 servings
Calories~825 kcal
Protein~35 g
Carbs~103 g
Fat~30 g
Fiber~15 g
Sugar~10 g
Total recipe
Calories~1,650 kcal
Protein~70 g
Carbs~205 g
Fat~60 g
Fiber~30 g
Sugar~20 g
Method
Step 1
Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 secs until fragrant. Add the tomatoes and rosemary with a good pinch of salt and cook for 5 mins (approx.) until the tomatoes soften.
Step 2
Stir in the pasta and cook for 2 mins; add the beans. Pour in enough stock just to cover; simmer for 10 mins, stirring now and then, until the pasta is tender and the stock mostly absorbed; add more if needed. Stir in the parmesan.
Step 3
Meanwhile, fry the eggs in a splash of oil to your liking. Toast the bread and butter it, if you wish.
Step 4
Spoon the hoops over the toast and top with a fried egg, some parmesan and black pepper.
