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Spaghetti with Tomato Pasta Sauce

This quintessential spaghetti with tomato pasta sauce dish is always a favourite at the dinner table! It combines some of our favourite fresh Italian ingredients, including tomatoes, garlic and basil.
  • 20 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Spaghetti with Tomato Pasta Sauce


  • 400 grams spaghetti
  • 50 grams Bertolli buttery spread + extra knob
  • 3 garlic cloves
  • 600 grams sweet ripe cherry tomatoes cut into quarters
  • handful of basil leaves
  • salt
  • pepper

Nutritional facts

Energy (kcal)466 kcal
Energy (kJ)1949 kJ
Protein (g)14.5 g
Carbohydrate incl. fibre (g)80.9 g
Carbohydrate excl. fibre (g)76.0 g
Sugar (g)6.3 g
Fibre (g)4.9 g
Fat (g)9.3 g
Saturated fat (g)1.8 g
Unsaturated fat (g)6.6 g
Monounsaturated fat (g)2.6 g
Polyunsaturated fat (g)4.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)52 mg
Salt (g)0.13 g
Vitamin A (IU)1585 IU
Vitamin C (mg)19.3 mg
Calcium (mg)41 mg
Iron (mg)1.71 mg
Potassium (mg)559 mg


  1. Bring a large saucepan of water to the boil.
  2. Add the spaghetti and cook until “al dente.” Tip: use lightly salted water to cook pasta in.
  3. Meanwhile heat the Bertolli with Butter in a pan. Add garlic and stir fry on medium heat for a minute.
  4. Add the tomatoes and some salt and pepper, stirring slowly.
  5. Lower the heat and allow to simmer for a couple of minutes.
  6. Stir in the basil leaves.
  7. Drain the spaghetti and add to the sauce with a little of the pasta water and an extra knob of Bertolli with Butter.
  8. Mix together and serve.