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Spaghetti with a tomato brunch sauce

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Ingredients for 1 servings:

  • 250 g spaghetti, cooked
  • 10 cocktail tomatoes
  • 1 garlic clove(s)
  • ½ onion(s)
  • 1 handful of fresh basil
  • 1 tbsp tomato paste
  • 1 shot of milk
  • 100 g cream cheese (brunch légère)
  • 1 tbsp Parmesan
  • 1 tsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

WW suitable 14 PP

Heat olive oil in a pan, add finely diced garlic and onions, and fry gently. Do not allow to brown. If necessary, add a little water to sauté thoroughly. Add the brunch sauce, 1 teaspoon of tomato paste, and a splash of milk, if desired. Season with salt and pepper. Add the halved tomatoes to the brunch sauce. Stir in the spaghetti and serve sprinkled with basil and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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