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Spaghetti Pomodoro

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Spaghetti finished in a quick sauce of blistered cherry tomatoes, garlic, chili, and basil, topped with garlicky breadcrumbs. Serves 4.

Spaghetti pomodoro with cherry tomatoes, basil and toasted breadcrumbs

Breadcrumbs

 ½ cup breadcrumbs
 1 tbsp olive oil
 1 clove garlic, grated

Pasta

 12 oz spaghetti (340g)
 ⅓ cup extra-virgin olive oil
 4 garlic, sliced
 ¼ tsp chili flakes
 2 cherry tomatoes (about 600g)
 1 tsp salt
 1 fresh basil leaves
1

Toast the crumbs. Toast the breadcrumbs with olive oil and grated garlic in a skillet until golden. Set aside.

2

Blister the tomatoes. Heat the olive oil with the sliced garlic and chili for 1 minute. Add the tomatoes and salt and cook 8–10 minutes until they burst, pressing some gently.

3

Cook the pasta. Meanwhile, cook the spaghetti 1 minute short of al dente. Reserve 1 cup of pasta water.

4

Finish together. Transfer the pasta to the sauce with a splash of pasta water. Toss 2 minutes until glossy.

5

Serve. Stir in the basil and top with the toasted breadcrumbs.

Nutrition Facts

4 servings

Serving size

1 plate

Amount per serving
Calories585
% Daily Value *
Total Fat 23g30%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 0mg
Sodium 675mg30%
Total Carbohydrate 79g29%

Dietary Fiber 4g15%
Total Sugars 5g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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