Name: Spaghetti with 5-minute tomato sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Italian
Ingredients: 5large ripe tomatoes; 140g spaghetti; 3 tbsp olive oil; 100g diced bacon or lardons; 2 garlic cloves chopped; 50-85g/2-3oz soft fresh rindless goat's cheese; handful basil and/or snipped chives

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Spaghetti with 5-minute tomato sauce

Spaghetti with 5-minute tomato sauce

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 5 out of 5.2 ratingsRate

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This quick and easy supper is so relaxing to make and there won't be a scrap left over

Freezable (sauce only)

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Ingredients

Nutrition

Units:

MetricUS

5large ripe tomatoes
140g spaghetti
3 tbsp olive oil
100g diced bacon

or lardons
2 garlic cloves

chopped
50-85g/2-3oz soft fresh rindless goat's cheese
handful basil

and/or snipped chives

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Nutrition: per serving

kcal637
fat35g
saturates10g
carbs63g
sugars0g
fibre5g
protein23g
salt1.98g

Method

step 1

Pour boiling water over the tomatoes to cover, leave for 1 min, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh.
step 2

Bring a large pan of salted water to the boil, add the spaghetti and give it a stir. Boil for the timing given on the pack.
step 3

Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt, if using. Heat through for 1-2 mins until just simmering.
step 4

Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.

RECIPE TIPS

MAKE IT VEGGIE

Replace the bacon with chopped red pepper.

MAKE IT DIFFERENT

Instead of goat’s cheese use your favourite soft cheese, or try parmesan or pecorino shavings.

Recipe from Good Food magazine, September 2005

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A star rating of 5 out of 5.2 ratings

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