Spaghetti with cherry tomatoes and basil
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Return to Tuscany
Method
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Boil the spaghetti in salted water until al dente.
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Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft.
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Add the chilli, salt and freshly ground black pepper, turn the heat up and stir.
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Add the tomatoes and garlic and cook for a further three minutes.
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Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce.
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Serve garnished with grated parmesan.
Ingredients
- 300g/10½oz dried spaghetti
- salt and freshly ground black pepper
- olive oil, for frying
- 1 onion, finely chopped
- 1 small red chilli, thinly sliced
- 20 fresh cherry tomatoes, halved
- 1 large clove garlic, lightly crushed
- handful basil leaves, torn
- grated parmesan, or similar vegetarian hard cheese, to garnish
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