Special Diet

Balsamic Tomatoes with Spaghetti

prep 10 mins cook 3–4 hours
  • 1 tablespoon olive oil, for greasing
  • 750 g (1½ lb) plum tomatoes, halved
  • 4 tablespoons white wine
  • 4 teaspoons good balsamic vinegar
  • 375 g (12 oz) spaghetti
  • salt and pepper
  • basil leaves, to garnish
  • freshly grated or shaved Parmesan cheese, to serve

Preheat the slow cooker if necessary; see the manufacturer's instructions. Brush the oil over the base of the slow cooker pot, add the tomatoes, cut side down, drizzle over the wine and vinegar and add a little salt and pepper. Cover with the lid and cook on high for 3–4 hours or until the tomatoes are tender.

When almost ready to serve, bring a large saucepan of water to the boil, add the pasta and cook for 6–7 minutes or until tender. Drain and mix into the sauce. Spoon the pasta into bowls and sprinkle with basil leaves and grated or shaved Parmesan.

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