This is one of the easiest things you''ll ever make in your life.
This recipe is based on the classic spaghetti recipe from BBC Good Food. It's incredibly simple but perfect for when you really can't be bothered to cook. I always need dinners like those on work nights and this has become a bit of a staple. This recipe is to serve 4.
Classic Spaghetti
Ingredients
1 medium onion
2 tbsp olive oil
2 garlic cloves, peeled and minced
400g tin chopped tomatoes
20g basil leaves, chopped
400g dried spaghetti
150g pack of mozzarella pearls
Method
Peel and dice the onion. Heat a large frying pan over a medium heat and when hot, tip in the onion. Cook for 5 minutes until it is starting to soften. Add the garlic and cook for a further 2 minutes until the onions start to turn golden. When the onion is softened, tip in the tomatoes and half the basil. Leave to gently bubble for 15 minutes until the sauce has thickened. Stir occasionally.
Cook the spaghetti according to the pack instructions (for around 10 minutes). Scoop out a cup of water before draining, in case you need any to loosen the sauce.
Tip the drained pasta into the cooking pan and pour over the tomato sauce. Give it all a good stir to coat the pasta, adding a bit of water if it is too thick. (If it is too watery, cook over a low heat until it's evaporated, stirring all the time).
Stir the mozzarella and remaining basil leaves through the spaghetti and serve straight away.
This recipe is based on the classic spaghetti recipe from BBC Good Food. It's incredibly simple but perfect for when you really can't be bothered to cook. I always need dinners like those on work nights and this has become a bit of a staple. This recipe is to serve 4.
Classic Spaghetti
Ingredients
1 medium onion
2 tbsp olive oil
2 garlic cloves, peeled and minced
400g tin chopped tomatoes
20g basil leaves, chopped
400g dried spaghetti
150g pack of mozzarella pearls
Method
Peel and dice the onion. Heat a large frying pan over a medium heat and when hot, tip in the onion. Cook for 5 minutes until it is starting to soften. Add the garlic and cook for a further 2 minutes until the onions start to turn golden. When the onion is softened, tip in the tomatoes and half the basil. Leave to gently bubble for 15 minutes until the sauce has thickened. Stir occasionally.
Cook the spaghetti according to the pack instructions (for around 10 minutes). Scoop out a cup of water before draining, in case you need any to loosen the sauce.
Tip the drained pasta into the cooking pan and pour over the tomato sauce. Give it all a good stir to coat the pasta, adding a bit of water if it is too thick. (If it is too watery, cook over a low heat until it's evaporated, stirring all the time).
Stir the mozzarella and remaining basil leaves through the spaghetti and serve straight away.
I think this is a great basic spaghetti recipe which could easily be adapted further. For instance, next time I might add some dried chilli flakes to spice it up a little or you could add some spicy sausage.
I sometimes really crave a big plate of spaghetti and this touches the spot every time!
love & kisses
Mrs M xI sometimes really crave a big plate of spaghetti and this touches the spot every time!
love & kisses
Completely agree there is nothing quite like a mountain of spaghetti to fill the gap :)
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