Spicy tomato spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 4 garlic clovesfinely sliced
- 1 dried red chillior a large pinch of red chilli flakes (optional)
- ½ tsp caster sugar
- 1 tbsp red wine vinegar
- 2 x 400g cans chopped tomatoes passata
- 1 tsp dried oregano
- 400g spaghetti
- 15g parmesanfinely grated, to serve
Nutrition: Per serving
- kcal495low
- fat10glow
- saturates2g
- carbs83g
- sugars10g
- fibre6ghigh
- protein15g
- salt0.1g
Method
step 1
Heat 2 tbsp of the olive oil in a shallow pan and sizzle the garlic and dried chilli, if using, over a medium heat for 2 mins. Sprinkle in the sugar, splash in the vinegar, then tip in the tomatoes. Add the oregano, season with salt and simmer for 25-30 mins, stirring occasionally until thickened. Will keep chilled for up to two days or frozen for three months. Leave to cool completely first.
step 2
To serve, cook the spaghetti following pack instructions, then drain and tip back into the saucepan. Pour over the sauce, remove the whole chilli and toss everything together over a low heat for a minute or two. Turn off the heat and toss through the remaining olive oil and the parmesan, if using.
