Burst tomato spaghetti

This burst tomato spaghetti is on the table in only 15 minutes with less than ten ingredients and made with three simple steps.

• serves

  6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• ½ cup (125 ml) olive oil
• 2 garlic cloves, sliced
• ½ cup tomato passata
• 1 tbsp tomato paste
• 3 cups mixed cherry tomatoes
• salt and black pepper
• 500 g spaghetti
• 1 cup loosely packed basil leaves
• Pecorino cheese, to serve

Instructions

1. Heat the oil in a large frying pan over medium heat, then and add the garlic and tomato passata and tomato paste. Cook for 5 minutes, then add the cherry tomatoes, mix to combine and cook for a further 5 minutes. Season well with salt and pepper.
2. Meanwhile, bring a large pot of water to the boil and salt it for cooking the pasta. Cook the pasta according to packet directions but start checking it two minutes before the recommended cooking time has finished.
3. When the pasta is al dente, transfer it directly to the pan with the tomatoes and toss to combine. Add the basil leaves and toss until wilted. Transfer to a serving plate and grate over pecorino cheese and grind over some black pepper.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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