Quick and Healthy Fresh Tomato Spaghetti

A personal family favourite, this quick tomato spaghetti recipe uses only fresh ingredients to make a delicious sauce. No jars here!!!

Serves 2

• 1/2 Onion, finely diced
• 2 x Large Garlic Cloves, peeled and minced
• 325g (2 + 1/4 Cups) Cherry Tomatoes, quartered *
• 2 tbsp Olive Oil
• Salt & Pepper
• 1 tbsp Balsamic Vinegar
• 150g (5.3 oz) Dried Spaghetti

Essential Equipment

• Chopping Board
• Sharp Knife
• Saucepan
• Frying Pan
• Wooden Spatula (or similar)

*you can use baby plum tomatoes too

Heat the oil in a frying pan, once hot, add the onion and some salt & pepper. Cook for about 5 mins until translucent.

Add the garlic and cook until fragrant (about 1 min).

Next add the tomatoes, balsamic vinegar, lots of salt & pepper and stir well with a wooden spatula.

Meanwhile, cook the spaghetti in a saucepan according to the packet instructions. (Don't forget to salt the water!)

Continue cooking the tomatoes while the pasta cooks. Stir constantly whilst crushing the tomatoes with your spatula until they break down.

Drain the pasta but reserve the water! Gradually add 120 – 150ml (1/2 Cup – 2/3 Cup) of the pasta water into the tomatoes.

Stir well after each addition. It should end up a silky but chunky tomato sauce.

Add the cooked spaghetti to the pan and stir through so it's nicely coated in the sauce. Serve immediately.

Swirl onto plates and serve immediately. You can scatter with fresh parsley and have some garlic bread too if you fancy it!

For more easy step by step picture recipes, visit kitchenmason.com