Easy Tomato Spaghetti

This incredibly easy recipe has become a firm favourite in our home and its super quick to make which is always useful. This serves two people and can easily be added to with meat, other veggies or cheese but I love it just as it is. The fresh tomatoes roasted down make this the ideal summer dish.

Ingredients:

2 packets of cherry tomatoes (approx 60)
1 large handful fresh basil
2 large onions
6 cloves garlic
olive oil
salt and pepper
spaghetti for 2 people

Method:

Preheat your oven to 200c and place the tomatoes in a roasting tray. Add in the onions roughly chopped into chunks around the same size as the tomatoes and the garlic finely sliced. Roughly chop most of the basil and add to the tray. Generously season with salt and pepper and slather with olive oil. Place the dish in the oven and roast for about 15 minutes until the onions are translucent and the tomatoes are soft and squishy.

While the sauce is in the oven, cook the spaghetti to the instructions on the packet. Once the spaghetti is cooked, take the tomato mix and carefully mash all of the tomatoes with a fork to release the juices. The juice will be hot so take care not to splatter yourself.

Place the spaghetti pan back over a low heat and add in the tomato mix, stirring to coat the pasta in the oil and juices. Add in the last of the basil leave to wilt gently in the heat of the pasta.




Serve with your choice of toppings or just as is for an easy and fantastically easy meal.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!