Fresh tomato sauce over spaghetti, plus a crisp lemony side salad

$2.04/serving$2.12at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• spaghetti200 g
• roma tomato5 ea
• garlic4 cloves
• olive oil4 tbsp
• basila big handful of leaves
• parmesan cheese50 g
• spring mix4 big handfuls
• lemon½, juiced

Method

1Prep

• •Chop the tomatoes into 1/2 inch pieces.
• •Thinly slice the garlic.
• •Grate the parmesan.
• •Tear the basil.
• •Put a large pot of salted water on to boil.

2Sauce

• •Warm 3 tbsp of the olive oil and the garlic together in a wide pan over medium-low heat.
• •Cook 2 to 3 minutes until the garlic turns pale gold.
• •Add the tomatoes and a pinch of salt.
• •Simmer 10 to 12 minutes, crushing the tomatoes with the spoon, until saucy but still bright.

3Pasta

• •Meanwhile, cook the spaghetti in the boiling water 1 minute shy of the package time.
• •Scoop out a mug of pasta water before draining.
• •Drain the spaghetti.

4Marry them

• •Transfer the spaghetti into the sauce with ¼ cup of the pasta water.
• •Toss constantly over medium heat 1 minute until the sauce clings, loosening with more pasta water as needed.
• •Off the heat, fold in half the parmesan and most of the basil.

5Salad & plate

• •Toss the greens with the remaining 1 tbsp olive oil, the lemon juice and a pinch of salt.
• •Twirl the pasta into bowls.
• •Top with the remaining parmesan and basil.
• •Serve the salad on the side.