Recipes
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

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(24 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 66p per serving

Nutritional Information

Each 331g serving contains

Energy
1675kj
425kcal
21%
Fat
11.6g
Med
17%
Saturates
3.2g
Med
16%
Sugars
7.4g
Med
8%
Salt
0.21g
Low
4%
1
of your 5-a-day
of your reference intake.
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.