Spaghetti with garlic, tomatoes and basil

Ingredients for 4 servings:

• 400g spaghetti
• 6 tomatoes
• Garlic, to taste
• 2 tbsp butter, (half-fat butter)
• 200 ml vegetable stock, possibly more
• Salt and pepper, Vegeta, tomato seasoning
• 1 bunch basil, fresh or dried
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

WW Suitable, 9 PP

Chop some of the garlic and slice some. Dice 4 tomatoes and place in a bowl. Season well with salt and let stand for a good half hour. Peel and deseed the remaining tomatoes, add the flesh to the other tomatoes and dice. Cook the spaghetti. Sauté the garlic in a pan with the oil until lightly browned. Place the salted tomatoes in a sieve and collect the juice. Deglaze the pan with the garlic, add the stock, the butter and the salted diced tomatoes. Let the whole thing simmer for about 10 minutes until the tomatoes are soft. Season to taste (do not add any more salt). When the spaghetti is ready, add the deseeded diced tomatoes to the pan, add the pasta and fold in the chopped basil. If using dried basil, add it after the stock.