Spaghetti with Tomato Pasta Sauce
This quintessential Italian pasta dish is always a favourite at the dinner table! It combines some of our favourite fresh Italian ingredients, including tomatoes, garlic and basil.
Cooking time15 minutes
Prep time5 minutes
4 portions
Ingredients
- 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
| 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 |
Instructions
- Bring a large saucepan of water to the boil.
- Add the spaghetti and cook until “al dente.” Tip: use lightly salted water to cook pasta in.
- Meanwhile heat the Bertolli with Butter in a pan. Add garlic and stir fry on medium heat for a minute.
- Add the tomatoes and some salt and pepper, stirring slowly.
- Lower the heat and allow to simmer for a couple of minutes.
- Stir in the basil leaves.
- Drain the spaghetti and add to the sauce with a little of the pasta water and an extra knob of Bertolli with Butter.
- Mix together and serve.
