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
- 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.