Spaghetti with 5-minute tomato sauce

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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.

Make it different

Instead of goat's cheese use your favourite soft cheese, or try parmesan or pecorino shavings.

Per serving

637 kcalories, protein 23g, carbohydrate 63g, fat 35 g, saturated fat 10g, fibre 5g, salt 1.98 g

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 - 12 mins

(sauce only)

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

Per serving

637 kcalories, protein 23g, carbohydrate 63g, fat 35 g, saturated fat 10g, fibre 5g, salt 1.98 g

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