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Tomato and pesto spaghetti recipe

115 ratings

This tomato and pesto spaghetti recipe is unbelievably easy and can be rustled up in just 20 minutes. Cook the tomatoes with garlic, chilli and lemon to bring out the delicious sweetness before tossing through spaghetti and tangy green pesto. Family dinners don't get easier than this! See method

Serves 4
10 mins to prepare and 10 mins to cook
432 calories / serving
Healthy

Ingredients

1 tbsp olive oil
330g pack cherry tomatoes, halved
4 garlic cloves, finely chopped
½ tsp crushed chillies, plus extra to serve (optional)
1 lemon, zested and juiced
350g dried spaghetti
¾ x 190g jar spinach and ricotta pesto (or green pesto)

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
1820kj
432kcal 22%
Fat
15g 22%
Saturates
2g 11%
Sugars
7g 8%
Salt
1g 16%

of the reference intake
Carbohydrate 63.3g Protein 14g Fibre 12.9g

Method

Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4-5 mins, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2-3 mins until fragrant.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, reserving 2 tbsp of the cooking water.

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Stir the pesto, lemon juice and reserved cooking water into the pasta, using tongs to toss everything together to coat. Toss through half the tomatoes, then divide between 4 bowls and spoon over the remaining tomatoes. Sprinkle with extra chillies to serve, if you like.