Ingredients
- free from spaghetti 300 g
- baby plum tomatoes 325 g (chopped)
- garlic cloves 2 (crushed)
- fresh basil 1 handful (leaves picked)
- lemon ½ g (juice)
- chilli flakes pinch
- paprika ½ tsp
- tomato purée 6 tbsp
- miso paste 2 tsp
Method
- Cook the spaghetti according to the packet instructions.Chop the tomatoes. Crush the garlic. Pick the basil leaves. Juice the lemon.
- Heat a dash of oil in a pan on a medium heat. Add the garlic and cook for a minute. Tip in the tomatoes and season with salt and pepper.
- Add the chili flakes, paprika, tomato puree and miso paste. Stir in half the basil leaves, allowing them to wilt down.
- Drain the cooked spaghetti and add it to the pan with the tomatoes. Stir in the lemon juice to taste.
- Scatter the rest of the basil leaves and plate up. Enjoy!
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