Spaghetti in cherry tomato sauce

Spaghetti in cherry tomato sauce

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  • 4 Servings
  • Capable cooks

If you’re stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

Featured in
Spaghetti recipes, Pasta recipes


  • 2 x 250g punnets cherry tomatoes, halved
  • 150ml olive oil
  • 6 garlic cloves, sliced
  • 2 long red chillies, seeds removed, finely chopped
  • 6 anchovy fillets in oil, drained
  • 1 tablespoon capers, rinsed, drained
  • 2 tablespoons white wine
  • 400g spaghetti
  • Juice of 1 lemon
  • 1/4 cup flat-leaf parsley, finely chopped
  • Grated parmesan, to serve


  • Step 1
    Preheat oven to 180°C. Place cherry tomato on a baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes until collapsed and lightly caramelised.
  • Step 2
    Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic, chillies and anchovies for 1-2 minutes, stirring, until anchovies melt. Add capers, white wine and cherry tomato plus any cooking juices, bring to a simmer, then continue to cook, stirring, for a further 3 minutes until thick and rich. Taste, then adjust seasoning.
  • Step 3
    Meanwhile, cook pasta according to packet instructions until al dente, drain, then toss with sauce. Add lemon juice and parsley, then sprinkle with parmesan.

  • Low sugar


  • 2935 kj


  • 37g

    Fat Total

  • 6g

    Saturated Fat

  • 7g


  • 15g


  • 5mg


  • 372.35mg


  • 4g

    Carbs (sugar)

  • 74g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little, Jessica Brook & Phoebe Wood
  • Image credit: Andy Lewis
  • Publication:


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