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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil and cook the spaghetti according to the pack instructions, until just tender with a slight bite. Before draining, scoop out about two ladles of the starchy cooking water and set aside for later. Drain the spaghetti and toss with a small drizzle of extra virgin olive oil so it doesn't stick together while you finish the sauce.
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For
2
M
I
200
g
Durum wheat spaghetti
1/2
small
Brown onion, diced
300
ml
Tomato passata
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Per Serving
Calories
657kcal
Fat
12g
Carbs
107g
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🌱 Plant Points: 9.75
🌾 For a GF option use certified gluten-free spaghetti.
🫙 Storage: Keep in an airtight container in the fridge for up to 2 days.
❄️ Freezer: up to 3 months
💡 Nutritional values are approximate and calculated per serving
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Joanne Louise C
a day ago
I’d forgotten to buy parsley and substituted with basil. This was so easy to make. Looking forward to trying the tun-ah in a sandwich too. 😋
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Gigi
17 hours ago
Oh lovely! I’m all for using whatever herbs are in the fridge 😂 So glad it was easy to make, and I hope the sandwich doesn’t disappoint! xx
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Hilary Ebden
2 days ago
Easy to make and delicious
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Gigi
2 days ago
Oh yay, thank you! So happy you enjoyed it, and I love the photo xx
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil and cook the spaghetti according to the pack instructions, until just tender with a slight bite. Before draining, scoop out about two ladles of the starchy cooking water and set aside for later. Drain the spaghetti and toss with a small drizzle of extra virgin olive oil so it doesn't stick together while you finish the sauce.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
200
g
Durum wheat spaghetti
1/2
small
Brown onion, diced
300
ml
Tomato passata
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
657kcal
Fat
12g
Carbs
107g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 9.75
🌾 For a GF option use certified gluten-free spaghetti.
🫙 Storage: Keep in an airtight container in the fridge for up to 2 days.
❄️ Freezer: up to 3 months
💡 Nutritional values are approximate and calculated per serving
Only visible to you
Made it?
Cancel
Joanne Louise C
a day ago
I’d forgotten to buy parsley and substituted with basil. This was so easy to make. Looking forward to trying the tun-ah in a sandwich too. 😋
Like
Reply
Cancel
Gigi
17 hours ago
Oh lovely! I’m all for using whatever herbs are in the fridge 😂 So glad it was easy to make, and I hope the sandwich doesn’t disappoint! xx
Like
Reply
Cancel
Hilary Ebden
2 days ago
Easy to make and delicious
Like
Reply
Cancel
Gigi
2 days ago
Oh yay, thank you! So happy you enjoyed it, and I love the photo xx
Like
Reply
Cancel
