Quick Main Italian

Spaghetti with cherry tomato sauce

Name: Spaghetti with cherry tomato sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: /italian
Ingredients: 1 onion, chopped; 120g pancetta, rind removed, chopped; 1 rosemary sprig, leaves picked; 1 garlic clove, chopped; 2 tablespoons extra virgin olive oil; 3 anchovy fillets in oil, drained, chopped; 400g can chopped tomatoes; 400g can cherry tomatoes; 400g spaghetti; 2 cups basil leaves; 1 cup (80g) parmesan, grated

Rate now

05m

20m

https://healthimprovements.info/recipes/spaghetti-cherry-tomato-sauce/e98cdcec-1bff-49d8-9080-d5c269f7da67?current_section=recipes

Jump to recipe

This simple pasta sauce can easily be doubled to feed a bigger crowd.

1 onion, chopped
120g pancetta, rind removed, chopped
1 rosemary sprig, leaves picked
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
3 anchovy fillets in oil, drained, chopped
400g can chopped tomatoes
400g can cherry tomatoes
400g spaghetti
2 cups basil leaves
1 cup (80g) parmesan, grated

Method

1.

Combine the onion, pancetta, rosemary and garlic in a food processor and whiz until fnely chopped.
2.

Heat oil in a large frypan over medium heat. Add the onion mixture and cook, stirring occasionally, for 2-3 minutes until the onion has softened. Add the anchovies and cook, stirring, for 1-2 minutes until dissolved.
3.

Add canned tomatoes and bring to a simmer. Cook for a further 5-6 minutes until slightly reduced. Remove from heat, and keep warm.
4.

Meanwhile, cook pasta in a pan of boiling salted water according to packet instructions. Drain, add the cherry tomato sauce and toss to combine. Add half the basil and parmesan and toss to combine. Season and divide among bowls. Serve with remaining parmesan and basil leaves.