Ingredients
Scale
- 250g uncooked spaghetti
- 500g fresh tomatoes (or 1 x 400g tin of chopped tomatoes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 500ml chicken or vegetable stock
- 150ml double cream
- Fresh basil
Instructions
- In a large pan, heat olive oil over medium heat. Sauté chopped onion for 5-7 minutes until soft. Add minced garlic and cook for an additional minute.
- Stir in chopped tomatoes and chicken or vegetable stock. Bring to a simmer and cook for 15-20 minutes to thicken the sauce, seasoning with salt and pepper.
- Meanwhile, boil salted water in a pot and cook spaghetti until al dente; drain well.
- Lower the heat and stir in double cream and half of the basil into the sauce until combined. Toss in the drained spaghetti until fully coated.
- Serve hot, garnished with remaining basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg