Lemony Tomato Spaghetti
INGREDIENTS
- 400g spaghetti
- 500g cherry tomatoes
- 3 garlic cloves, sliced
- 1 lemon, zest and juice
- 1 small red chilli
- 4 tbsp olive oil
- Fresh basil
- Sea salt
NUTRITION
Per serving
460
Calories
14g
Protein
76g
Carbs
11g
Fats
METHOD
1
Boil the pasta
Bring a large pan of salted water to the boil. Cook the spaghetti for one minute less than the packet time.
2
Burst the tomatoes
Heat the oil with garlic and chilli in a wide pan. Add the tomatoes and cook over high heat for eight minutes until they collapse.
3
Lift with citrus
Stir in lemon zest, juice and a ladle of pasta water. Crush half the tomatoes with the back of a spoon.
4
Toss
Drain the pasta, tip into the sauce and toss for a minute over the heat. Finish with torn basil.
VEG.ARMY TIP
Add a tablespoon of capers with the tomatoes for a salty Sicilian twist.
