This tasty pasta dish is made super smart and speedy when you use up leftover meatloaf.

Prep Time : 0:05 | Cook Time : 0:15 | Total Time : 0:20 | Serving : 4 person.

Ingredients

• 375g spaghetti

• 1 tablespoon extra virgin olive oil

• 3/4 cup fresh basil leaves

• 410g can Ardmona Rich & Thick ?Basil & Garlic Tomatoes

• 400g can Italian cherry tomatoes

• 1 1/2 teaspoon balsamic vinegar

• 1/2 teaspoon caster sugar

• 400g can brown lentils, rinsed, drained

• 500g leftover meatloaf, crumbled ?(from meatloaf, see related recipe)

• Finely grated parmesan, to serve

• Small basil leaves, extra, to serve

Method

• Step 1

  Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.

• Step 2

  Meanwhile, heat the oil in a large frying pan over medium heat. Add the basil leaves and cook for 30 seconds or until aromatic. Stir in the tomatoes, vinegar and sugar and simmer for 4 minutes or until thickened slightly. Season. Stir in the lentils and meatloaf and simmer for a further ?4 minutes or until warmed through.

• Step 3

  Top the spaghetti with the bolognaise sauce. Sprinkle with the parmesan and ?top with the extra basil leaves.