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SQUASHED TOMATO SPAGHETTI

  • 4.5 Star
    rating
  • Timer Prep 30 min
    Cook 15 min
  • Chart 440.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the garlic cloves. Finely chop the red chillis. Roughly chop the pitted green olives. Tear the leaves of (reserve some to garnish) the fresh basil.

Method

  1. 1 Give the tomatoes a really good squash with your hands and tear them into pieces.
  2. 2 Put them into a large heatproof bowl, and stir in the olive oil, garlic, chilli, olives, sugar and half the basil; then season.
  3. 3 Cover and set aside for at least 30 minutes.
  4. 4 Cook the spaghetti according to pack instructions.
  5. 5 Drain well and immediately tip it into the tomato mixture.
  6. 6 Add the remaining torn basil and mix well.
  7. 7 Garnish with the reserved basil leaves and serve with grated Parmesan, if you like.

4 Reviews

  • Sheng Skimins

    It's delicious summer dish, but slightly watery.

  • Amy

    Has the ground to be a lovely meal, I halved the recipe for two and feel it could have done with a few more tomatoes as well as deseeding them to make the end dish a bit less watery. Overall flavour was lovely, the olives were a great touch. Topped ours with some crumbly goats cheese which also worked well.

  • Anne

    Love it

  • Barnz

    Not a fan of spaghetti... Otherwise delicious