Tomato spaghetti

By admin
05 March 2012

Serves 4

Preparation time: 15 min

Cooking time: 12 min

200 g baby tomatoes, halved

6 sprigs oregano, leaves stripped

30 g basil leaves, torn

2 ml (½ t) chilli oil

generous dash of olive oil

handful of grated Parmesan cheese

500 g pasta such as spaghetti

knob of butter

6-8 cloves garlic, finely chopped

400 g bought Napolitano tomato sauce

salt and pepper

extra basil and Parmesan cheese

Mix the tomatoes, herbs, oils and cheese.

Cook the pasta according to the packet instructions.

Drain when al dente but don’t rinse.

Meanwhile heat the butter in a pan and stir-fry the garlic for 1-2 minutes over medium heat.

Add the Napolitano sauce and heat until just warmed.

Remove from the heat and add the fresh tomato mixture.

Season with salt and pepper if necessary.

Add the sauce and extra olive oil to the pasta and toss gently.

Scatter basil and  Parmesan cheese shavings on top and serve immediately.

*Recipe from Cooked: Out of the Frying Pan, published by Penguin.

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