Ingredients
Scale
250 g (½ lb) uncooked spaghetti
500 g (1 lb) fresh tomatoes
chopped
2 tablespoon olive oil
3 cloves garlic
minced
1 onion
finely chopped
500 ml (2 cups) chicken or vegetable stock
150 ml (¾ cups) double cream
½ bunch fresh basil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Add the chopped fresh tomatoes to the pot and cook for about 5 minutes until they start to break down.
- Pour in the chicken or vegetable stock and bring to a boil. Add the uncooked spaghetti, stirring to ensure it’s submerged.
- Reduce the heat and let it simmer, covered, for about 15 minutes or until the pasta is al dente, stirring occasionally.
- Stir in the double cream and chopped basil. Mix well and cook for an additional 2-3 minutes. Season with salt and pepper as desired.
- Serve warm, garnished with additional basil if desired.
Notes
For a vegetarian version, use vegetable stock. You can also add grated cheese on top for added flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Protein: 3g