A wonderfully quick and easy meal, cooked in 10 minutes. Dissolve a Knorr Vegetable Stock Pot (or a vegetable stock alternative) in boiling water and use this tasty stock to cook the spaghetti in until al dente. Meanwhile, fry together cherry tomatoes, fresh basil and tomato sauce. Toss the cooked spaghetti with the tomato mixture and chopped mozzarella. Add a grating of Parmesan cheese, sprinkle basil for garnish and there you have it!
Ingredients
1 Knorr Vegetable Stock Pot
1½tbsp olive oil
400g spaghetti
300g cherry tomatoes, halved
A handful of fresh basil leaves, plus extra for garnish
2–3 ladlefuls of Marco’s tomato sauce or ready-made tomato sauce
2 x 125g low-fat mozzarella cheeses, chopped into chunks
Black pepper
A grating of Parmesan cheese
Garnish
A few basil leaves
Method
1. Bring a large pot of water to the boil. Add in about ½ tbsp olive oil and the Knorr Vegetable Stock Pot, which will season the water. Stir until the Knorr Vegetable Stock Pot has dissolved and return to the boil.
2. Once boiling, add in the spaghetti and cook until al dente, according to packet cooking times.
3. Meanwhile, heat the remaining olive oil in a large frying pan.
4. Add in the cherry tomatoes and fry for 1–2 minutes. Tear the basil leaves and add to the pan. Add the tomato sauce to the frying pan.
5. Drain the cooked spaghetti (reserving the flavoured pasta cooking water for use in soups or stews).
6. Add the cooked spaghetti to the tomato mixture in the frying pan.
7. Sprinkle in the mozzarella chunks and toss together well, add a touch of black pepper, grate over Parmesan cheese and garnish with basil.
