Tomato garlic pasta
An incredibly quick and nutritious pasta dish
Equipment
- 1 Large pan For cooking pasta
- 1 Non stick wok Or any suitable for frying the tomatoes and garlic.
Ingredients
- 500 g Cherry tomatoes
- 4 Cloves Garlic
- 1 Whole Lemon
- 1 Bunch Basil
- 250 g Quality spaghetti or linguine
- 1 Tbsp Olive oil
Instructions
- Boil water and cook pasta for slightly less time than instructed on the packet.
- Add tomatoes, salt, and pepper to a pan, cover with a lid, and cook until the tomatoes burst.
- Chop the garlic and add it to the pan.
- If the sauce looks dry, add some pasta water to loosen it up.
- Move the pasta into the pan with the tomatoes using tongs, and cook for a minute or so. Add more pasta water if necessary.
- Add a squeeze of lemon juice, some zest if you want and half the basil
- Season to taste and serve and top with the other half of the basil. (and a sprinkling of my cashew parmesan if you’re missing cheese!)
Nutrition
Calories: 525kcal | Carbohydrates: 106g | Protein: 19g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 862mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1450IU | Vitamin C: 60mg | Calcium: 74mg | Iron: 4mg
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