Simple Italian-style spaghettoni and tomato pasta

speghetti(L)high res

Serves 2-4

Simple, quick and delicious, this is Matt’s “what to cook” when he forgot to organise¬† something for dinner.


Bold = available at Hams & Bacon


1 packet spaghettoni (or half if just for two)
3 tablespoons olive oil
3 – 5 shallots finely sliced
2 – 5 cloves garlic finely sliced
1 tin anchovies (optional)
1/2 tsp dried chilli (hope you have at home), chilli powder or fresh chilli
1 tablespoon red wine vinegar
1 pinch sugar
1 tin baby tomatoes (or fresh tomatoes if in store)
salt and pepper
good amount of parmesan to your liking
some basil – about 6 leaves, finely chopped


Bring a large pot of water to the boil. Add half the spaghettoni, bring back to the boil and simmer for 12-16 minutes or until cooked.

Meanwhile, place a large frying pan onto a high heat, add the oil heat for 1 minute then add the shallots and garlic and turn down to a medium flame. Cook the onions until they are soft but without colour, add the anchovies and chilli and cook for 2 minutes stirring all the time.

Turn the flame back to high then add the red wine vinegar and sugar, cook for 1 minute then add the tin of tomatoes, bring to the boil and cook until the liquid has reduced by half (around 5 minutes).

Carefully scoop the cooked pasta into the sauce, bring back to boil, stir, taste then add salt and pepper to your liking.

To serve:

Take off the heat place into bowls, add a generous amount of parmesan to the top (I like a lot!), then finish with basil. Eat!