Fresh Cherry Tomato Spaghetti
Tomato season is in full swing, and as you know Piccolo Cherry Tomatoes are a staple in my fridge – they’re my go-to ingredient! Craving something quick and fresh? Whip up this tomato pasta in just 15 minutes, so simple & so delicious!
- Suitable For Freezing
- 2 Mins.
- 15 Mins.
- 4 portions
Ingredients
3 tbsp olive oil
2 banana shallots, finely chopped
3 large garlic cloves, sliced thinly
2 x 200g Piccolo tomatoes
10 basil leaves
25g butter
200g fresh spaghetti
Parmesan, grated (or vegetarian alternative)
2 banana shallots, finely chopped
3 large garlic cloves, sliced thinly
2 x 200g Piccolo tomatoes
10 basil leaves
25g butter
200g fresh spaghetti
Parmesan, grated (or vegetarian alternative)
Method
- Heat olive oil in a sauté pan. Fry shallots for 2 minutes. Add garlic and tomatoes, stir over high heat for 1 minute. Reduce heat and simmer for 15 minutes until tomatoes soften.
- Cook pasta according to packet instructions, reserving 100ml of pasta water. Add pasta to sauce with butter, basil, and reserved water. Gently fold and season. Sprinkle with Parmesan.
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