200 g (7 oz) spaghetti
3 tbsp olive oil
1 garlic clove, finely chopped
1 1/2 tomatoes, diced
salt and freshly ground black pepper, to taste
2 tbsp basil, chopped
2 tbsp chopped herbs, including basil, parsley and chives, for garnish
3 tbsp olive oil
1 garlic clove, finely chopped
1 1/2 tomatoes, diced
salt and freshly ground black pepper, to taste
2 tbsp basil, chopped
2 tbsp chopped herbs, including basil, parsley and chives, for garnish
method
1. Bring a large pan of water to the boil, and cook the spaghetti in it, according to packet instructions.
2. Drain, then toss in one tablespoon of olive oil, to prevent sticking.
3. Heat one tablespoon of olive oil in a frying pan, add the chopped garlic and diced tomatoes, and sauté for 4-5 minutes.
4. Season to taste, and lightly crush down the cooking tomatoes.
5. Add the basil and the remaining tablespoon of olive oil.
6. Toss with the prepared spaghetti, and garnish with the chopped herbs, to serve.
2. Drain, then toss in one tablespoon of olive oil, to prevent sticking.
3. Heat one tablespoon of olive oil in a frying pan, add the chopped garlic and diced tomatoes, and sauté for 4-5 minutes.
4. Season to taste, and lightly crush down the cooking tomatoes.
5. Add the basil and the remaining tablespoon of olive oil.
6. Toss with the prepared spaghetti, and garnish with the chopped herbs, to serve.
serving amount
serves 2
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