We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Tahini and olive spaghetti with tomato salad
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Martin Poole
Tahini and olive spaghetti with tomato salad
Tahini gets a new lease of life in this simple pasta recipe. It lends a nutty, creamy flavour – don't knock it 'till you try it
Serves: 2
Prep time: 15 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
599Kcal
Fat
24gr
Saturates
3gr
Carbs
64gr
Sugars
6gr
Fibre
18gr
Protein
23gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g spaghetti, preferably wholewheat
- 1 x 400g tin chickpeas
- 200g tomatoes, cored and sliced
- ½ small shallot, finely sliced
- 1 tsp extra-virgin olive oil
- zest and juice of ½ small lemon
- 1 x 30g pack flat-leaf parsley, leaves roughly chopped
- 2-3 tbsp tahini, stirred
- 1 garlic clove, crushed
- 50g pitted mixed olives, chopped
- 15g hazelnuts, toasted and chopped
Step by step
- Cook the spaghetti in boiling salted water for 10-11 minutes, or until al dente. Meanwhile, tip the chickpeas into a colander and rinse under the tap. Leave in the colander.
- Layer the tomatoes and shallot on a serving plate for the side salad, season and drizzle with the olive oil plus a squeeze of lemon juice. Scatter with some of the parsley and set aside.
- Scoop out a mugful of the pasta cooking water, then drain the spaghetti into the same colander as the chickpeas. Tip both back into the pan and mix in the tahini, garlic, olives and parsley. Add enough of the reserved pasta water to get a sauce of a coating consistency – about 100-150ml, mixing together well. Stir in the lemon zest, plus juice to taste.
- Divide between warmed bowls and serve scattered with the nuts, accompanied by the tomato salad.