A beautiful plate of tomato pasta we've made in collaboration with MALIN+GOETZ. It's simple, classy, and delicious. You won't find a more satisfying weeknight dinner.
Triple Tomato Spaghetti
0
0
Notes
50 mins cook
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Step 1.
Peel and finely slice the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, add the garlic and sizzle for 2 mins until a little softened, then add the tomato purée and stir well. Cook for a min until the paste takes on a slightly darker colour then add the plum tomatoes, use your spoon or spatula to break them up a little in the pan.
Step 2.
Add half the basil, stalks and all, and season well with salt and pepper. Cover with a lid, turn the heat down to low and bubble gently for 30-40 mins, stirring every 10 mins.
Step 3.
Meanwhile, bring a large pot of salted water to the boil. Slice the cherry tomatoes in half and finely chop the sun-dried tomatoes. Once the sauce has been cooking for 20 mins, drop the pasta into the boiling water and cook according to package directions.
Step 4.
A minute before the pasta cooking time is up, remove the lid from the sauce and stir in the sun-dried tomatoes, followed by the cherry tomatoes. Taste and season with salt and pepper and a pinch of sugar if you like.
Step 5.
Once the pasta is cooked, use tongs to transfer the pasta into the sauce. Toss well, adding a little of the pasta water to help the sauce to cling to the pasta.
Step 6.
Swirl into bowls and top with plenty of Parmesan and the remaining basil leaves. Finish with a big crack of black pepper.
Serves
2
2
Garlic Cloves
1 tbsp
Tomato Purée
1 x 400g Can
Plum Tomato
15 g
Fresh Basil
200 g
Cherry Tomatoes
4
Sun-Dried Tomatoes
200 g
Spaghetti
Parmesan
Olive Oil
Sugar
Serves
2
2
Garlic Cloves
1 tbsp
Tomato Purée
1 x 400g Can
Plum Tomato
15 g
Fresh Basil
200 g
Cherry Tomatoes
4
Sun-Dried Tomatoes
200 g
Spaghetti
Parmesan
Olive Oil
Sugar
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and finely slice the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, add the garlic and sizzle for 2 mins until a little softened, then add the tomato purée and stir well. Cook for a min until the paste takes on a slightly darker colour then add the plum tomatoes, use your spoon or spatula to break them up a little in the pan.
Step 2.
Add half the basil, stalks and all, and season well with salt and pepper. Cover with a lid, turn the heat down to low and bubble gently for 30-40 mins, stirring every 10 mins.
Step 3.
Meanwhile, bring a large pot of salted water to the boil. Slice the cherry tomatoes in half and finely chop the sun-dried tomatoes. Once the sauce has been cooking for 20 mins, drop the pasta into the boiling water and cook according to package directions.
Step 4.
A minute before the pasta cooking time is up, remove the lid from the sauce and stir in the sun-dried tomatoes, followed by the cherry tomatoes. Taste and season with salt and pepper and a pinch of sugar if you like.
Step 5.
Once the pasta is cooked, use tongs to transfer the pasta into the sauce. Toss well, adding a little of the pasta water to help the sauce to cling to the pasta.
Step 6.
Swirl into bowls and top with plenty of Parmesan and the remaining basil leaves. Finish with a big crack of black pepper.
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