Spaghetti with 5-minute tomato sauce

Spaghetti with 5-minute tomato sauce

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

This quick and easy supper is so relaxing to make and there won't be a scrap left over

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
637
protein
23g
carbs
63g
fat
35g
saturates
10g
fibre
5g
sugar
0g
salt
1.98g

Ingredients

  • 5 large ripe tomatoes
  • 140g spaghetti
  • 3 tbsp olive oil
  • 100g diced bacon or lardons
  • 2 garlic cloves, chopped
  • 50-85g/2-3oz soft fresh rindless goat's cheese
  • handful basil and/or snipped chives

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Method

  1. Pour boiling water over the tomatoes to cover, leave for 1 min, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh.
  2. Bring a large pan of salted water to the boil, add the spaghetti and give it a stir. Boil for the timing given on the pack.
  3. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt, if using. Heat through for 1-2 mins until just simmering.
  4. Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.

Recipe from Good Food magazine, September 2005

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Comments

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jo_c_d's picture
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I've made this a few times since it first appeared in the Good Food magazine and looked it up here to see what other people thought of it, but surprisingly there are no ratings or comments. I did find preparing the tomatoes a bit messy at first but have now got the hang of it. I use pancetta cubes instead of bacon or lardons, because I like them. I love the flavour combinations and it is quick to make. It has always received compliments when I've made it for others.

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