Spaghetti with tomato sauce
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Spaghetti with tomato sauce

Cherry tomatoes, good extra virgin olive oil, a clove of garlic, thyme and oregano. You don't need anything else to make a healthy bowl of spaghetti with tomato sauce, with bold Mediterranean flavours.
Course First course
Cuisine Italian
Keyword pomodoro, spaghetti, tomato sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people


  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 20 cherry tomatoes
  • 1 teaspoon fresh thyme, just the leaves
  • 1 teaspoon dried oregano
  • salt
  • 160 g (5.64 oz) spaghetti


  • Heat the extra virgin olive oil in a non-stick pan with a clove of garlic. When the garlic is golden, add the chopped tomatoes, the fresh thyme, the dried oregano and a good pinch salt, then cook until the cherry tomatoes begin to fall apart. Remove from the heat and set it aside.
  • Cook the spaghetti al dente in a pot of boiling salted water, according to the package timing. Drain the spaghetti and pour them into the pan with the tomato sauce, along with a few tablespoons of the pasta cooking water.
  • Toss the spaghetti thoroughly over medium heat for a couple of minutes, to thicken the sauce. Serve the spaghetti immediately, with a sprinkling of grated Parmigiano Reggiano if you like it.
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