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One-pot tomato pasta recipe
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Whip up a healthy feast for two in just 15 minutes using storecupboard ingredients with this one-pot tomato pasta. The spaghetti is cooked in the sauce for extra flavour, while a final sprinkle of garlicky breadcrumbs adds an unexpected twist to a simple dish. See method
Ingredients
- 4 tsp olive oil
- 4 tbsp fresh or dried breadcrumbs
- 2 garlic cloves, crushed, or 1 tsp garlic granules
- ½ tsp dried thyme, plus a pinch
- 1 onion, peeled and finely sliced
- 400g tin chopped tomatoes
- 2 tsp red wine vinegar
- 250g spaghetti
1 of your 5-a-day and low in fat
Each serving contains
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Energy
2630kj
620kcal
31%
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Fat
9g
13%
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Saturates
1g
7%
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Sugars
17g
19%
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Salt
1g
17%
of the reference intake
Carbohydrate 119.7g
Protein 20.9g
Fibre 8.8g
Method
- Heat 2 tsp oil in a medium saucepan over a medium heat and fry the breadcrumbs for 3-4 mins, stirring often, until just turning golden brown. Add half the garlic and a pinch of thyme, then cook for another 1 min until toasted and fragrant. Tip into a bowl and set aside.
- Add the remaining 2 tsp oil to the pan and cook the onion over a medium heat for 5-6 mins until softened and slightly browning. Add the remaining garlic and ½ tsp thyme, cook for 1 min, then add the pinch of thyme, the tomatoes and vinegar; season. Stir well and bring to a simmer.
- Break the spaghetti in half and add to the pan with 500ml boiling water. Cook over a medium heat for 10-12 mins until the pasta is al dente, adding a splash more water if it starts to stick. Divide between 2 bowls and scatter over the garlicky breadcrumbs to serve.
See more Pasta recipes