Spaghetti with cherry tomatoes and basil

January 17, 2016 (Last Updated: January 11, 2019)

Tomatoes contain the cancer-fighting antioxidant lycopene, while basil contains all sorts of vitamins and minerals as well as cell-protecting flavonoids and antibacterial oils said to prevent stomach bugs.

Spaghetti with cherry tomatoes and basil

Serves: 4
Cooking Time: 30 mins


  • 60ml (¼ cup) olive oil
  • 2 garlic cloves, crushed
  • 500g Rosa tomatoes
  • 125ml (½ cup) fresh basil
  • salt and freshly ground black pepper, to taste
  • 1 x 400g packet spaghetti
  • Parmesan, freshly grated, to serve



Heat the oil in a frying pan and sauté the garlic for a few seconds.


Stir in the tomatoes and cook until the tomatoes have just popped, about 15 minutes. Add the basil, season and cook for a further minute.


Cook the pasta in plenty of boiling salted water until al dente. Drain.


Pour the pasta into a serving bowl. Toss through the tomato sauce, top with the Parmesan and serve.



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