Description
This dish brings back memories of late-night dinners in a tiny kitchen, where one pot was all we had—and that was more than enough. It’s creamy, rich, and bursting with fresh tomato flavor. Perfect for busy evenings or when you just want something comforting without the cleanup.
Ingredients
250g (½ lb) uncooked spaghetti
500g (1 lb) fresh tomatoes, chopped (or 1 x 400g can chopped tomatoes)
2 tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
500ml (2 cups) chicken or vegetable stock (stock cube is fine)
150ml (¾ cup) double cream
½ bunch fresh basil
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until soft.
Add tomatoes and cook for 5 minutes, allowing juices to release.
Pour in stock, then add uncooked spaghetti. Bring to a boil.
Reduce heat and simmer, stirring occasionally, for 10–12 minutes until pasta is tender.
Stir in double cream and chopped basil. Simmer for 1–2 minutes until heated through.
Serve warm, garnished with extra basil if desired.
Notes
One pot, no fuss, and all the flavor—this pasta turns simple ingredients into something special.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 per serving
- Fat: 20g per serving
- Carbohydrates: 45g per serving
- Protein: 10g per serving