Recipes
Tomato spaghetti
Once you've nailed this simple tomato sauce, use it as a base for all sorts of other dishes
Once you've nailed this simple tomato sauce, use it as a base for all sorts of other dishes
(24 votes)
Cook: 40 Mins
Serves: 4
Price: 66p per serving
Nutritional Information
Each 331g serving contains
Energy
1675kj
425kcal
1675kj
425kcal
21%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
7.4g
7.4g
Med
8%
8%
Salt
0.21g
0.21g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
506kj/121kcal
Typical energy values per 100g:
506kj/121kcal
Ingredients
2tbsp rapeseed oil
1 small onion, finely chopped
1 clove garlic, crushed
2tbsp tomato purée
2tsp dried mixed herbs
1tsp balsamic or red wine vinegar
400g tin Extra Special Pomodorini Cherry Tomatoes
300g spaghetti
50g Parmesan, shaved
Small handful of basil leaves
Method
1
Heat oil in a pan over a low setting. Add the onion, and cook for 5 mins until softened but not browned, stirring often. Add the garlic and cook for a further 1 min.
2
Mix in the tomato purée and mixed dried herbs and cook for 1 min, stirring continuously. Add the balsamic or red wine vinegar and the cherry tomatoes, and stir to combine.
3
Season with freshly ground black pepper. Increase the heat until the sauce simmers gently, then reduce the heat and cook for 20 mins, stirring occasionally, until the sauce has thickened slightly and the cherry tomatoes have burst open.
4
Heat a large pan of water until boiling. Add the spaghetti to the pan, stir and return to the boil. Simmer, uncovered, for 10 mins.
5
Carefully drain in a colander and return to the pan with the tomato sauce.
6
Stir to combine then simmer for 3 mins. Divide the spaghetti and sauce between 4 individual bowls. Top with parmesan and a small handful of basil leaves and some freshly ground black pepper. Serve with garlic bread.