• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Bring a large pot of salted water to a boil (use same for 4 servings). 
• To the boiling water, add spaghetti. Cook, uncovered, for 10-12 min, stirring occasionally, until tender. 
• Reserve 1/3 cup (2/3 cup) pasta water, then drain and return spaghetti to the same pot, off heat. 

• Meanwhile, heat a large non-stick pan over medium-high. When hot, add beef to the dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat.
• While the beef is cooking, cut tomatoes into 1/4-inch pieces.
• Chop parsley.
• Halve buns.
• Peel, then cut shallot into 1/4-inch pieces.
• Peel, then mince or grate garlic.
• Drain, then roughly chop olives.

• To a medium bowl, add tomatoes, shallots, olives, garlic, balsamic vinegar, half the parsley and 2 tbsp (4 tbsp) oil. Season with Italian Herb Spice Blend, salt and pepper, then stir to combine.

• On a foil-lined baking sheet, arrange buns cut-side up.
• Spread pesto on buns. Toast in the middle of the oven for 5-6 min, until edges are golden. (TIP: Keep an eye on buns so they don't burn.)

• To the pot with spaghetti, add reserved pasta water, beef and bruschetta mixture, then bring to a simmer over medium-high. Once simmering, cook for 3-5 min, stirring often, until fragrant. Season with salt and pepper.

• Divide spaghetti between bowls. Sprinkle some chili flakes over top, if you like. (TIP: 1/8 tsp is mild, 1/4 tsp is medium and 1/2 tsp is spicy!) 
• Sprinkle remaining parsley over top.
• Serve pesto toasts alongside.

If you’ve opted to add beef, heat a large non-stick pan over medium-high. When hot, add beef to the dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat.

Add beef to pot with pasta and bruschetta mixture.