Cherry tomato and basil spaghetti
Cherry tomatoes cooked down until they burst into a sweet sauce, with garlic, basil and a little balsamic. The kind of pasta that tastes best in summer, but works all year with decent tomatoes.
Method
- Set a large pan of well salted water on to boil. Halve the cherry tomatoes and slice the garlic thinly.
- Warm the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, until fragrant but not coloured.
- Tip in the tomatoes with a good pinch of salt. Cook for 10 minutes, stirring now and then and pressing some of them with the back of a spoon, until they have burst and collapsed into a loose sauce.
- While the tomatoes cook, boil the spaghetti for the time on the packet, about 10 minutes, until tender with a slight bite.
- Stir the balsamic vinegar into the sauce. Scoop out a mugful of the cooking water, then drain the spaghetti.
- Add the spaghetti to the sauce with a splash of the water and toss over the heat for 1 minute, until the sauce clings. Tear in most of the basil, then serve with the rest on top and some black pepper.
Tip Press the tomatoes with the back of a spoon as they cook. If they are pale and sour, an extra pinch of salt and a little more balsamic will help.
Per portion
| Energy | 543 kcal |
| Protein | 15 g |
| Carbohydrate | 82 g |
| of which sugars | 12 g |
| Fat | 16 g |
| of which saturates | 3 g |
| Fibre | 6 g |
| Salt | 0.07 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- spaghetti200 g
- cherry tomatoes500 g
- garlic3 cloves
- basil½ bunch
- balsamic vinegar1 tbsp
- olive oil2 tbsp
