Summer Spaghetti
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 3 cloves garlic
- 1.8 oz sun-dried tomatoes
- 1 tablespoon tomato purée
- 1 tablespoon balsamic vinegar
- 1 x 14 oz tin chopped tomatoes
- 5 tablespoons capers
- 1 lemon
- 7 oz cherry tomatoes
- 300g spaghetti
- 1 handful of parsley
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt; cook for 5–10 minutes until soft.
Step 2
Add the sun-dried tomatoes and cook for a couple of minutes before adding the tomato purée, balsamic vinegar, tinned tomatoes, capers and lemon juice. Bring to the boil, before reducing the temperature and leaving to simmer for 30–35 minutes (add a splash of water if it becomes to thick).
Step 3
While the sauce cooks, place a separate pan over medium heat and add a drizzle of olive oil. Once warm, add the cherry tomatoes and a large pinch of salt. Cook for 5–10 minutes until blistered. Once cooked, remove from the heat.
Step 4
Once ready to serve, cook the pasta for 1 minute less than the packet instructions. Once cooked, drain (reserving a little of the water) and mix the pasta through the sauce.
Step 5
Add the cherry tomatoes and stir through a splash of reserved pasta water to reach your preferred consistency. Heat everything through for a minute or so. Spoon the pasta into bowls and top with fresh parsley and a crack of black pepper.
Step 6
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