Tomato and basil spaghetti
- May 2005
- Serves 2
- Ready in 20 minutes
You won’t get in a tangle with this straightforward recipe for tasty tomato spaghetti. All you need are a few basic ingredients and 20 minutes.
Have a little more time to spare? The tomato sauce in this pasta recipe packs a lot of flavour after being slowly cooked.
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 400g can cherry tomatoes in juice
- 1 tsp sugar
- Handful of fresh basil leaves
- 200g dried spaghetti
- 2 tbsp parmesan or vegetarian alternative (optional)
- Fill a large saucepan with water, add a good pinch of salt, cover with a lid and put on a high heat until the water is boiling.
- Meanwhile, put the oil in a frying pan and ask an adult to put it over a very gentle heat. After a couple of minutes, add the onion and cook for 5 minutes until soft, stirring regularly. Add the garlic and cook for a couple of minutes, then stir in the tomatoes and juice. Add some salt and pepper, the sugar and most of the basil. Simmer for 10 minutes.
- Add the spaghetti to the pan of boiling water, carefully pushing it down until it’s all under water. Cook according to the packet instructions.
- Drain the pasta, then return it to the pan. Pour in the tomato sauce and toss together.
- Use some tongs to help you put the spaghetti into bowls. Sprinkle with fresh basil leaves and Parmesan.
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