Spaghetti with basil and cherry tomatoes recipe

  • Serves 4
  • 2mins to prepare and 8mins to cook
  • 574 calories / serving
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Bring a large pan of water to the boil ready to cook the pasta in, once boiling add 1tbsp of salt into the water, and cooked the spaghetti for about 8 minutes, you need to make sure it is al dente and not over cooked. Whilst the spaghetti is cooking, put the basil leaves into a food processor or use a hand blender along with the oil and garlic, pulse until you have a runny paste, taste and season accordingly.

Gently toast the pine nuts in a dry frying pan for 2 minutes to release the oils from the nuts, then set aside. Once your pasta is cooked, drain and reserve a little of the cooking water, place back into the saucepan and add the butter giving everything a good toss, if your pasta starts to get a bit sticky add some of the reserved cooking water.

Now add the tomatoes, pine nuts and basil oil, again mix thoroughly making sure all the spaghetti is coated in the basil oil. Serve up and to finish sprinkle on some of the pecorino cheese and some black pepper.

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  • Ingredients

  • 250g spaghetti
  • 60g fresh basil
  • 220g cherry tomatoes, cut in half
  • 50g pecorino cheese, grated
  • 2 garlic cloves, peeled
  • 2tbsp pine nuts
  • 200ml extra virgin olive oil
  • 20g (3/4oz) unsalted butter
  • Energy 2400kj 574kcal 29%
  • Fat 36g 51%
  • Saturates 9g 43%
  • Sugars 6g 7%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 53.2g Protein 13.5g Fibre 4.6g


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