Tomato and basil pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g spaghetti
- 2 tablespoons olive oil
- 1 small red onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 400g can Italian cherry tomatoes in tomato juice
- 1 teaspoon caster sugar
- 2 tablespoons shredded fresh basil leaves
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 3 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes and sugar. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until slightly thickened.
- Step 3Add basil and pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve.
- High carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1846 kj
Energy
11g
Fat Total
2g
Saturated Fat
5g
Fibre
12g
Protein
75.28mg
Sodium
5g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
Notes
You could use different types of pasta with this sauce.
Serve with salad leaves and crusty bread.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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