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Jamie Oliver’s Classic Tomato Spaghetti

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

 1⁄2 a bunch of fresh basil
 1 medium onion
 2 cloves of garlic
 21⁄4 pounds ripe tomatoes or 2 x 14-ounce cans of
 whole peeled tomatoes
 olive oil
 1 tablespoon red wine or balsamic vinegar
 1 pound dried whole
 wheat spaghetti
 1⁄2 ounce Parmesan cheese
 Cutting board
 Optional: can opener
 Large saucepan
 Measuring spoons
 Wooden spoon
 Large pot
 Fine grater

Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.


Peel and thinly slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or open the cans of tomatoes.


Put a saucepan on a medium heat and add 1 tablespoon of oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.


Stir in the garlic and basil stalks for a few minutes, then add the fresh or canned tomatoes and the vinegar. If using canned tomatoes, break them up with the back of a wooden spoon.


Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally.


Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...


Bring a large pot of salted water up to a boil, then add the spaghetti and cook following the package instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the package instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.


Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink.


Add a splash of pasta water to the sauce if it’s a bit thick. Tip in the spaghetti and use tongs to toss well, adding a splash of the pasta water to loosen, if needed.


Nutrition Facts

Serving Size 6