Are you preparing for the night before the marathon?

Carb-rich meals eaten in the days before the marathon are a runner’s friend – they work by topping up energy stores, helping to delay fatigue and jelly legs on the big day.  This simple pasta dish contains is easy to prepare, and contains plenty of carbs, plus anti-inflammatory olive oil to help soothe sore muscles.

Ingredients – serves 2

  • 200g dried spaghetti (or 250g fresh)
  • 100g cherry tomatoes
  • 2 tsp. olive oil, plus extra drizzle for garnish
  • 100g sun blushed tomatoes, chopped
  • 75g goats cheese, diced
  • 50g rocket
  • Salt and pepper, to season
  • Handful basil fresh leaves, washed

How to

  1. Bring a pan of salted water to the boil, add the spaghetti and cook according to the instructions on the packet (usually 8-10 minutes). Once ready drain and keep in the hot pan until you are ready.
  2. While the pasta is cooking, heat the oil in a large frying pan and then add the tomatoes. Allow them to cook for a couple of minutes until they start to blister, and then shake the pan, and let them cook for another minute or two, until soft, and then turn off the heat.
  3. Chop up the sun-dried tomatoes and dice the goat’s cheese.
  4. Add the rocket, both types of tomatoes and goat’s cheese to the pasta.
  5. Season with salt and pepper as needed and drizzle with a small amount of olive oil.  Toss together until the pasta is coated with the olive oil and cheese.
  6. Heap onto plates and scatter over basil leaves to serve.

Nutritional information per serving (extra olive oil for drizzle not included)

Kcal 630

Protein 23g

Carbohydrate 84g

Fat 18.5g


Recipe courtesy of Laura Tilt for

Copyright: olha / 123RF Stock Photo