Corned meat pasta

By Hope Malau
11 March 2016

A simple and economical meal that’s quick to prepare.

Serves: 4-6

Preparation: 5 min

Cooking: 15 min

500 g spaghetti

30 ml (2 T) olive oil, plus extra for drizzling

4 cloves garlic, thinly sliced

400 g tin corned beef

250 ml (1 c) chicken stock

400 g cherry tomatoes, quartered

60 ml (¼ c) red wine vinegar

handful parsley, chopped

salt and black pepper

  1. Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain and set aside.
  2. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the corned beef and stock; simmer for 3 minutes.
  3. Add the pasta, tomatoes, vinegar, parsley, salt and pepper and toss to combine. Divide between serving bowls and drizzle extra olive oil over before serving.

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