Spaghetti with Cherry Tomatoes and Basil Sauce
Hi peeps! The sun is shining today! And with that bright sunshine I took Ashleigh into town on a bus! Thursday in the Market square = farmers market! I spotted some perfectly formed cherry tomatoes. They look so pretty on a vine, I wonder if I’ll ever be able to grow something as perfect as that… *James calls me Dr. Dead*
Anyway, I picked them up with some basil with this recipe in mind:
- 3 tablespoons of olive oil
- 1 small onion, finely chopped
- 400g cherry tomatoes
- 15g basil, torn into small pieces
- 1 garlic clove, crushed
- splash of white wine (about 70ml)
- salt and freshly ground black pepper
- 350g spaghetti
- Heat the oil in a big frying pan. Fry the onion for about 5 minutes till soft but not brown.
- Put in the cherry tomatoes, garlic and basil (don’t chop your basil because they bruise easily and you get more flavour by being gentle with them), cook for about 10 minutes.
- Using the back of a wooden spoon, squash the tomatoes (I love bursting them!) and put the white wine in, simmer for 20 minutes.
- In a seperate big saucepan, boil some water and cook your spaghetti (or any other pasta) till al dente. Drain, saving about 70ml of cooking water.
- Add the pasta to the frying pan, if the sauce is too thick, add in thea bit of the saved cooking water. Done!
This has proven to be one of Ashleigh’s favourite, he’s polished off his bowl and asked for more! It is a very easy dish to make and tastes so good, all you need to do is chop the onion. That’s it. No chopping slippery tomatoes (always a way to lose a finger) or chopping herbs, and if you have kids at home, this is a guaranteed winner! 😉