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Tomato and basil spaghetti

Name: Tomato and basil spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 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; To serve; 2 tbsp parmesan or vegetarian alternative (optional)

Published: 30 Apr 05
Updated: 18 Mar 24

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.

Easy
May 2005

Test kitchen approved

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.

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Ingredients

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

To serve

2 tbsp parmesan or vegetarian alternative (optional)

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Method

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.