Tomatoes and onion are the basis of so many good pasta sauces. Add your favourite vegetables or a few chilli flakes for some extra kick
- .75g (3oz) dried spaghetti
- 1 finely chopped shallot
- Butter, to sauté
- 8 chopped cherry tomatoes
- 2tbsp olive oil
- Fresh chives, to garnish
Cook the spaghetti according to the packet instructions in a large panful of boiling salted water.
Drain the spaghetti and reserve about 1tbsp of the cooking water.
Meanwhile, sauté the shallot in a little butter until softened.
Add the tomatoes and olive oil and cook briefly.
Mix together the tomato salsa and the reserved pasta water.
Season with salt and pepper. Add salsa to the spaghetti; mix thoroughly.
Serve hot, garnished with a sprinkling of fresh chives.
For a creamier sauce, stir through 1tbsp of low-fat crème fraîche or extra light cream cheese after you've mixed the tomatoes with the pasta water.