My five-minute spag bol

June 27, 2016


500 g (1lb) bag of fresh spaghetti

1 Garlic clove

2 minute steaks, 125/150g (4/5oz)

2 tbsp Extra-virgin olive oil, plus extra to serve

sea salt and pepper

8 Roasted tomatoes or a punnet of cherry tomatoes, halved

handful of basil leaves


1Bring a large pan of salted water to the boil.

2Meanwhile chop the garlic as finely as you can.

3Wrap your chopping board in a sheet of clingfilm – then you won’t have to scrub it later – and lay the steaks on top.

4Drizzle them with olive oil, rub them with the chopped garlic, then season with plenty of sea salt and pepper.

5Put a ridged grill pan over a medium heat.

6Add the fresh spaghetti to the boiling water and cook for 3 minutes.

7Meanwhile lay the steaks in the grill pan and cook for 1 minute on each side.

8Remove the clingfilm from the chopping board and slice the cooked steaks into 1cm (1⁄2in) strips.

9Drain the cooked pasta well, and tip it back into the pan.

10Add the steak and tomatoes.

11Tear up the basil leaves and add to the pan, along with salt, pepper and a drizzle of olive oil.


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