Meals and Courses

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 teaspoon ready-chopped garlic
  • 500 g (1 lb) small cherry tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 10 basil leaves, shredded
  • 350 g (11½ oz) angel hair spaghetti
  • salt and pepper
  • freshly grated Parmesan cheese
  • rocket

Heat the oil in a large frying pan, add the onion and garlic and cook for 2–3 minutes until the onion has softened. Stir in the cherry tomatoes, sugar and vinegar and cook for 5 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon and season to taste. Stir in the basil.

Meanwhile, cook the pasta in a saucepan of lightly salted boiling water according to packet instructions until al dente.

Drain the pasta and toss with the sauce. Serve immediately with the grated Parmesan and rocket.

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