Serves: 4
Cooking Time: 10 minutes
Skill Level: Intermediate
Ingredients
- 375 g spaghetti
- 2 tbsp olive oil
- 1 small red onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 400 g can Italian cherry tomatoes in tomato juice
- 1 tsp caster sugar
- 2 tbsp fresh basil leaves, finely shredded
Method
- Cook the spaghetti in a large saucepan of salted boiling water according to the packet instructions, until al dente. Drain well and set aside.
- Meanwhile, heat the olive oil in a large, deep frying pan over medium heat. Add the onion and sauté for 3 minutes, or until softened. Stir in the garlic and cook for 1 minute, until fragrant.
- Add the cherry tomatoes and caster sugar to the pan. Bring to a gentle simmer and cook, stirring occasionally, for 5 minutes, or until the sauce has slightly thickened.
- Stir through the basil leaves, then return the drained pasta to the pan. Season with salt and freshly ground black pepper, tossing until well coated.
- Serve immediately, garnished with extra basil if desired.
