Quick spaghetti and tomatoes (vegan) 

This is my absolute favourite way to eat spaghetti. It’s quick, easy and delicious. 

What you need…

  • Punnet of cherry tomatoes. I quarter them. 
  • 1 red onion, finely chopped. 
  • 2 garlic cloves, finely chopped or crushed. (I like pink garlic because it’s very flavour-y)
  • Handful of fresh basil. I tear the leaves. 
  • Handful of wild garlic leaves. Or spinach. Or perhaps even both. 
  • Spaghetti. Enough for four.
  • Oil. I use lemon infused rapeseed oil.  

While the spaghetti is cooking (as directed) heat a generous glug of oil in a pan. 

Cook the onion and garlic on low for five minutes, until soft, not brown. 

Then add the tomatoes and leaves. 

Cook for a couple of minutes more. 

Drain the spaghetti, then stir in the contents of the pan. 


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