Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
Spaghetti served in a creamy sauce with a host of exciting flavours.
Philadelphia cream cheese, sundried tomatoes and capers over spaghetti | |
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Servings: | Serves 6 |
Calories per serving: | 806 |
Ready in: | 25 minutes |
Prep. time: | 10 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 26th April 2013 |
Best recipe reviewA nice tapa 4/5 The capers make this very earthy |
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 750 g spaghetti
- 6 anchovy fillets chopped
- 6 sun-dried tomatoes chopped
- 1 tablespoon capers
- 2 tomatoes, skinned, deseeded and diced
- 1 red onion finely diced
- 180 g Philadelphia Original
to garnish
Method
- In a large frying pan heat a drizzle of olive oil and gently cook the onion till for 2-3mins till soft. Cook the pasta as per the pack instructions.
- Add the tomatoes to the onions and cook for 1 min, stir in the Philly then the sundried tomatoes, capers and anchovies and heat through.
- Once the spaghetti is cooked, drain it and add it to the sauce tossing well to coat thoroughly. Divide between serving plates and scatter with basil leaves.
Recipe source
See also
Other recipes using Philadelphia Original cream cheese:
- Philadelphia dauphinoise potatoes
- Philadelphia meatball pasta
- Philadelphia breakfast muffins
- Easy Philadelphia cheesecake
- Philadelphia spiced lamb
- Philadelphia smoked salmon party crackers
- Philadelphia scallops with sweet ginger and lime
- Philadelphia vanilla ice cream
- Philadelphia jacket potatoes with chicken mustard and honey
- Philadelphia asparagus and parma ham quiche
- Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
- Philadelphia cream cheese, sundried tomatoes and capers over spaghetti (V)
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