Vegetarian

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  • Easy
  • Family Friendly
  • Fast
  • One Pot

Summer Spaghetti with No-Cook Tomato Sauce

Making the most of sweet, seasonal cherry tomatoes and fragrant basil, this quick spaghetti comes together with minimal cooking for a pasta that is redolent with the bright flavours of the summer. Perfect for enjoying outdoors on hot evenings.

30 Minutes

Recipe

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01

Prepare Ingredients

Halve cherry tomatoes. Crush garlic. Pick basil leaves from their stems and roughly chop.

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02

Marinate Tomatoes

Place tomatoes in a large mixing bowl and, using clean hands, squeeze to release juices. Add garlic, basil, olive oil, red wine vinegar, salt and pepper and toss well to combine. Set aside.

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03

Cook Spaghetti

Cook spaghetti in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.

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04

Make Sauce

Add red pesto and ½ the parmesan to tomatoes and mix to combine.

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05

Toss Pasta

Add spaghetti with reserved pasta water and toss well to combine. Season to taste with salt and pepper.

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06

Plate Up

Roughly chop hazelnuts. Divide pasta between bowls and top with remaining parmesan and hazelnuts to serve.

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Summer Spaghetti with No-Cook Tomato Sauce

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami