Grown-Up Spaghetti Hoops on Toast
By OcadoLife
Published on 19 March 2026
on Toast from OcadoLife food editor Lauren Hoffman. It has all the nostalgia of double carbing but with a few refined touches. You could also stir chopped kale, spinach or Swiss chard into the hot spaghetti hoops until gently wilted, as an easy way to boost vitamins, fibre and flavour. Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp olive oil, plus a splash
- 1 garlic clove, crushed or grated
- 200g cherry tomatoes, halved
- 2 rosemary sprigs, leaves picked and finely chopped
- 90g pasta hoops
- 1 (400g) tin borlotti beans, drained and rinsed
- 300ml (approx.) chicken or vegetable stock
- 15g parmesan, finely grated, plus extra to serve
- 2 eggs
- 2 slices sourdough
- 2 smears salted butter (optional)
Method
Step 1
Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 secs until fragrant. Add the tomatoes and rosemary with a good pinch of salt and cook for 5 mins (approx.) until the tomatoes soften.Step 2
Stir in the pasta and cook for 2 mins; add the beans. Pour in enough stock just to cover; simmer for 10 mins, stirring now and then, until the pasta is tender and the stock mostly absorbed; add more if needed. Stir in the parmesan.Step 3
Meanwhile, fry the eggs in a splash of oil to your liking. Toast the bread and butter it, if you wish.Step 4
Spoon the hoops over the toast and top with a fried egg, some parmesan and black pepper.