Make this pasta recipe. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 spring onion
- 2 sundried tomatoes
- 3 black olives
- 1 rasher of cooked crispy bacon , you can buy ready-cooked bacon
- 50g dried spaghetti
- 100ml water
- A cup of chopped tomatoes
- 1 pinch stock powder
- 1 pinch paprika
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Start by topping and tailing the spring onions, then cutting into small pieces using clean scissors. (Remember, when using scissors, everyone knows, it’s best to point them at your toes!)
Then cut up the sundried tomatoes too and put them into the ovenproof dish.
Tear up the bacon and olives and add them to the dish as well.
Now snap the spaghetti so that it fits into your dish and add to the other ingredients. Pour in the water and chopped tomatoes, and then add a big pinch of stock powder and paprika.
You will need to ask a grown-up for help with this part. Put the lid on the dish and place on a baking tray then put in a pre-heated oven at 210ºC fan/ 220ºC/ gas 7 for 25 minutes, or until the spaghetti is cooked through.
Once the Baked Spaghetti has cooled down a little, you can eat it.
Serving suggestion: serve with a little grated cheese sprinkled on top. This dish can be frozen for up to one month.