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EASY PEASY SQUASHED TOMATO SPAGHETTI
Looking for the EASIEST spaghetti recipe in the world?
You may have just found it, and excitingly, it doesn't mean it's lacking in flavour and is actually packed with flavour.
The best kind of vegan comfort food. Don’t argue with us, it’s a truth universally known.
This easy pasta recipe only requires 5 ingredients and minimal effort, so it’s particularly appealing.
Combining classic flavours like tomato, basil and garlic, it’s such a simple tomato pasta sauce, it can’t go wrong. Mashing the tomatoes releases their gorgeous flavours really well, and it coats the spaghetti in a way that can only be described as “beautiful”.
Squashed Tomato Spaghetti
- 2 tbsp olive oil
- 2 cloves garlic
- 500g cherry tomatoes
- 2 sprigs basil (leaves only)
- Salt and pepper to taste
- 400g spaghetti
- Large deep frying pan
- Large saucepan
- Kettle (boiled)
First, prep the veg. Peel and grate the garlic. Pick the basil leaves.
Now, start the cooking process. Warm the olive oil in a pan over a medium heat. Add the garlic and stir for 30 seconds. Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir the tomatoes around in the pan, turn the heat down, put the lid on the pan and cook for 8-10 minutes. Gently shake the pan to prevent catching every 2 minutes minutes. Take the lid of the pan and gently crush the tomatoes with a potato masher to release the juices. Add ⅔ of the basil leaves to the pan and fold into the tomatoes turn the heat right down.
Now, prepare the pasta and finish the dish. Cook the pasta according to pack instructions (approx 9 minutes in well-salted water - the bigger the pan, the better!) and save 100ml pasta water. Add the pasta water to the pan to loosen the sauce. Add the spaghetti to the pan and fold it into the sauce.
Time to serve! Twist the pasta into 4 bowls, sprinkle over the remaining basil leaves, crack over some black pepper and serve immediately.