Store cupboard spaghetti

The ultimate pasta recipe for when you're low on fresh ingredients

The beauty of this recipe is doesn’t rely on fresh ingredients, instead it uses store cupboard heroes, and even if you only have some of the jarred ingredients listed below, not all, just use what you do have and it will still taste gorgeous.

Jarred ingredients like sun-dried tomatoes and artichokes work really well here, as they have a wonderful flavour as does the oil they are in, which is used as the cooking oil.

This tastes like something you might eat in a Mediterranean restaurant, but is incredibly quick and easy to make at home.

You’ll need (per portion):

• 75-100g pasta (depending on appetite)

• 2 garlic cloves, finely sliced or diced

• small handful olives (black or green), sliced/ halved (or use pre sliced)

• 5-6 artichoke quarters in oil, roughly chopped

• 4-5 sun-dried tomatoes in oil, roughly chopped

• 1/2 jarred roasted pepper

• 1/2 lemon

• small handful parsley, chopped

• parmesan cheese (optional), leave out to make dairy free/plant based

Cook the pasta according to packet instructions.

Prepare the garlic and olives. Take the artichokes, sun-dried tomatoes and pepper out of the jars (allow excess oil/brine to drip off first). Roughly chop them.

In a large frying pan, add the garlic, olives, sun-dried tomatoes, artichokes and peppers, along with a little oil from the sun-dried tomato or artichoke jar. Fry for a few minutes on a medium heat until softening.

Once cooked, lift the pasta out of the cooking water into the frying pan. Add a couple of tablespoons of pasta water too. Add the zest of the lemon and parsley, then season well with salt and pepper and mix it all together. If you want, add more sun-dried tomato oil.

Serve the pasta and finish with grated parmesan. Dig in.