Main Dishesdeliciouslyella
Summer Spaghetti
This spaghetti is a lovely summer dinner. The lemon juice and capers add a delicious zesty flavour, while the cherry tomatoes add a hint of sweetness. We love to serve it with a simple green salad, drizzled in olive oil and a pinch of salt and pepper.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt; cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oilonion1garlic3 cloves
2
Add the sun-dried tomatoes and cook for a couple of minutes before adding the tomato purée, balsamic vinegar, tinned tomatoes, capers and lemon juice. Bring to the boil, before reducing the temperature and leaving to simmer for 30–⏱️ 35 minutes (add a splash of water if it becomes to thick).
sun-dried tomatoes1.8 oztomato purée1 tablespoonbalsamic vinegar1 tablespooncapers5 tablespoonslemon1
3
While the sauce cooks, place a separate pan over medium heat and add a drizzle of olive oil. Once warm, add the cherry tomatoes and a large pinch of salt. Cook for 5–⏱️ 10 minutes until blistered. Once cooked, remove from the heat.
drizzle of olive oilcherry tomatoes7 oz
4
Once ready to serve, cook the pasta for ⏱️ 1 minute less than the packet instructions. Once cooked, drain (reserving a little of the water) and mix the pasta through the sauce.
5
Add the cherry tomatoes and stir through a splash of reserved pasta water to reach your preferred consistency. Heat everything through for a minute or so. Spoon the pasta into bowls and top with fresh parsley and a crack of black pepper.
cherry tomatoes7 oz
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