One-Pot Tomato and Basil Spaghetti

Spaghetti cooked directly in a garlicky tomato sauce, with the starch creating its own creamy sauce.

TIME BREAKDOWN
Prep: 5 min
Cook: 15 min
Total: 20 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 350g dried spaghetti
  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1/2 tsp chilli flakes
  • 400g cherry tomatoes, halved
  • 400g tin chopped tomatoes
  • 750ml hot vegetable stock
  • 1 tsp caster sugar
  • Large handful fresh basil leaves
  • Vegetarian hard cheese, finely grated, to serve
  • Salt and black pepper to taste

Method

  1. Put the spaghetti, olive oil, garlic, chilli flakes, cherry tomatoes, chopped tomatoes, stock, sugar and a pinch of salt in a large, wide pan, breaking the spaghetti in half if it will not fit.

  2. Bring to the boil over a high heat, then reduce to a rapid simmer.

  3. Cook for 12 to 14 minutes, stirring and turning the pasta often with tongs, until the pasta is tender and the liquid has reduced to a thick, glossy sauce.

  4. Tear in half the basil, season with black pepper and serve topped with the remaining basil and grated cheese.