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Tomato and pesto spaghetti recipe

Tomato and pesto spaghetti recipe

115 ratings

This tomato and pesto spaghetti recipe is unbelievably easy and can be rustled up in just 20 minutes. Cook the tomatoes with garlic, chilli and lemon to bring out the delicious sweetness before tossing through spaghetti and tangy green pesto. Family dinners don't get easier than this! See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 432 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 330g pack cherry tomatoes, halved
  • 4 garlic cloves, finely chopped
  • ½ tsp crushed chillies, plus extra to serve (optional)
  • 1 lemon, zested and juiced
  • 350g dried spaghetti
  • ¾ x 190g jar spinach and ricotta pesto (or green pesto)
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    2g 11%
  • Sugars

    7g 8%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 63.3g Protein 14g Fibre 12.9g


  1. Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4-5 mins, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2-3 mins until fragrant.
  2. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, reserving 2 tbsp of the cooking water.
  3. Stir the pesto, lemon juice and reserved cooking water into the pasta, using tongs to toss everything together to coat. Toss through half the tomatoes, then divide between 4 bowls and spoon over the remaining tomatoes. Sprinkle with extra chillies to serve, if you like.

Tip: Stir through a large handful of spinach per person to help towards your 5-a-day.

See more Pasta recipes

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