Burst Tomato Pasta

• servings: 4 servings
• active time: 10 min
• total time: 20 min

Ingredients

• 280g spaghetti

• 1 veggie broth cube

• 2 small onions

• olive oil

• 800g cherry tomatoes

• 2 garlic cloves, (minced)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 60g shaved Parmesan

• 1 tablespoon basil

• Pine nuts

Directions

1. Heat olive oil in a large pan over medium heat

2. Add chopped onions and cook until soft and translucent

3. Add dry spaghetti and pour in enough vegetable broth to just cover the pasta

4. Simmer and stir occasionally until spaghetti is just before al dente (6 minutes)

5. Add cherry tomatoes and sliced garlic to the pan

6. Season with salt, black pepper and basil

7. Cook until tomatoes burst and release their juices, stirring gently

8. Meanwhile, toast pine nuts in a dry pan over medium heat until golden and fragrant

9. Once pasta is cooked and most of the liquid is absorbed, remove from heat

10. Stir in Parmesan

11. Top with toasted pine nuts and serve immediately

Nutrition

• Calories: 490 kcal
• Total Fat: 15.6 g
• Saturated Fat: 4.5 g
• Cholesterol: 13 mg
• Sodium: 9822 mg
• Total Carbohydrate: 76.8 g
• Dietary Fiber: 8.6 g
• Total Sugars: 8.5 g
• Protein: 20.8 g