Tomato and Basil Spaghetti

This is a very basic straightforward recipe that takes about 15 minutes to make. The flavours are light but incredibly fresh.

Serves 4

Prep 5 minutes

Cook 10 minutes

Total 15 minutes


450g Cherry or Baby Plum Tomatoes, halved

1 onion, diced

3 cloves garlic, minced

1 tbsp balsamic vinegar

Large handful fresh basil



400g spaghetti


1. Prep the ingredients.

2. Boil a pan of salted water and cook the spaghetti according to packet instructions (usually around 9-11 minutes).

3. Whilst the pasta cooks, sauté the onion and garlic on a medium low heat until soft.

4. Add the tomatoes and balsamic vinegar, and gently cook for about 8 minutes or until the tomatoes are soft.

5. The sauce should be quite thick (you will add water later). Add a generous pinch salt and a few twists of black pepper. Taste and season more if necessary. Don’t under-season or it will be bland.

6. Add most of the basil, roughly torn, whilst retaining a little to garnish with. Stir.

7. Before draining the pasta, remove a cup of the cooking water and add to the sauce.

8. Drain the pasta and stir into the sauce until well mixed.

9. Serve garnished with the remaining basil.

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