- 2tbsp rapeseed oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 2tbsp tomato purée
- 2tsp dried mixed herbs
- 1tsp balsamic or red wine vinegar
- 400g tin Extra Special Pomodorini Cherry Tomatoes
- 300g spaghetti
- 50g Parmesan, shaved
- Small handful of basil leaves
Heat oil in a pan over a low setting. Add the onion, and cook for 5 mins until softened but not browned, stirring often. Add the garlic and cook for a further 1 min.
Mix in the tomato purée and mixed dried herbs and cook for 1 min, stirring continuously. Add the balsamic or red wine vinegar and the cherry tomatoes, and stir to combine.
Season with freshly ground black pepper. Increase the heat until the sauce simmers gently, then reduce the heat and cook for 20 mins, stirring occasionally, until the sauce has thickened slightly and the cherry tomatoes have burst open.
Heat a large pan of water until boiling. Add the spaghetti to the pan, stir and return to the boil. Simmer, uncovered, for 10 mins.
Carefully drain in a colander and return to the pan with the tomato sauce.
Stir to combine then simmer for 3 mins. Divide the spaghetti and sauce between 4 individual bowls. Top with parmesan and a small handful of basil leaves and some freshly ground black pepper. Serve with garlic bread.