Light and easy spaghetti with tomatoes

    15 min

    If you are after a very cheap mid-week meal that's also tasty and healthy - then this spaghetti made simply with a light sauce fits the bill.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 2 

    • 110g spaghetti
    • small glug extra virgin olive oil
    • 1 small onion, finely chopped
    • 1 small fresh red or green chilli, finely chopped (optional)
    • 2 handfuls fresh chopped tomatoes
    • salt and pepper
    • a few black olives, chopped (optional)
    • 1 handful basil leaves, torn, plus more for garnish

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of water to the boil and cook the spaghetti until tender with a bite at the centre, about 8 minutes. While this is boiling make your sauce.
    2. Heat a frying pan or saucepan with the oil and add the onions. Sweat down for a few minutes then add the chilli and tomatoes. Cook for 5 minutes.
    3. Drain the pasta, reserving a ladleful of the cooking water. Pour the pasta back into pot and pour in the tomato mixture, salt, pepper, olives and basil. Stir well to combine using tongs. Add the cooking water and mix well.
    4. Plate up and garnish with extra basil.

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