What are the main ingredients in Superb Tomato Spaghetti?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Superb Tomato Spaghetti?

Calories: 745, Carbs: 118 grams, Fat: grams, Protein: 22.9 grams, Sugar: 19.6 grams, Salt: 355 grams

How do I prepare Superb Tomato Spaghetti?

CLASSIC SAUCE: When the tomatoes are soft, mix through the tomato passata, ½ the chopped thyme, the halved olives, 60ml of water and a sweetener (to taste). Simmer until slightly reduced and thickened, 10-15 minutes. START THE SPAGHETTI: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil. ENTER THE AROMATICS: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato paste, the grated garlic, the chilli flakes (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the quartered baby tomatoes and fry until starting to soften, 2-4 minutes (shifting occasionally). MAKE IT CREAMY: When the sauce has reduced, stir through ½ the crème fraîche. If the sauce is too thick for your liking, add a splash of the reserved pasta water. Toss through the cooked pasta and season. PASTA PERFECTION: Plate up the tomato pasta. Dollop over the remaining crème fraîche. Finish off with the remaining thyme and a good crack of black pepper. *Chef’s kiss*

What should be prepared from my kitchen to make Superb Tomato Spaghetti?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Superb Tomato Spaghetti

A quick & easy classic perfect for a fuss-free dinner! Spaghetti is smothered in a savoury sauce packed with olives, garlic, and chilli flakes. It’s spicier than a traditional tomato sauce but not as fiery as arrabbiata, thanks to a generous dollop of crème fraîche. Talk about bliss!

Superb Tomato Spaghetti

with Kalamata olives & fresh thyme

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Creme Fraiche
Dried Chilli Flakes
Fresh Thyme
Garlic Clove
Garlic Cloves
NOMU Italian Rub
Onion
Onions
Pitted Kalamata Olives
Spaghetti
Tomato Passata
Tomato Paste
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

START THE SPAGHETTI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
ENTER THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato paste, the grated garlic, the chilli flakes (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the quartered baby tomatoes and fry until starting to soften, 2-4 minutes (shifting occasionally).
CLASSIC SAUCE
When the tomatoes are soft, mix through the tomato passata, ½ the chopped thyme, the halved olives, 30ml of water and a sweetener (to taste). Simmer until slightly reduced and thickened, 10-15 minutes.
MAKE IT CREAMY
When the sauce has reduced, stir through ½ the crème fraîche. If the sauce is too thick for your liking, add a splash of the reserved pasta water. Toss through the cooked pasta and season.
PASTA PERFECTION
Plate up the tomato pasta. Dollop over the remaining crème fraîche. Finish off with the remaining thyme and a good crack of black pepper. *Chef’s kiss*

Spaghetti - 125g
Onion - 1
White Wine - 15ml
Tomato Paste - 10ml
Garlic Clove - 1
Dried Chilli Flakes - 2,5ml
NOMU Italian Rub - 5ml
Baby Tomatoes - 80g
Tomato Passata - 125ml
Fresh Thyme - 3g
Pitted Kalamata Olives - 20g
Crème Fraîche - 30ml

Download the Recipe

Serves 2

START THE SPAGHETTI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
ENTER THE AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato paste, the grated garlic, the chilli flakes (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the quartered baby tomatoes and fry until starting to soften, 2-4 minutes (shifting occasionally).
CLASSIC SAUCE
When the tomatoes are soft, mix through the tomato passata, ½ the chopped thyme, the halved olives, 60ml of water and a sweetener (to taste). Simmer until slightly reduced and thickened, 10-15 minutes.
MAKE IT CREAMY
When the sauce has reduced, stir through ½ the crème fraîche. If the sauce is too thick for your liking, add a splash of the reserved pasta water. Toss through the cooked pasta and season.
PASTA PERFECTION
Plate up the tomato pasta. Dollop over the remaining crème fraîche. Finish off with the remaining thyme and a good crack of black pepper. *Chef’s kiss*

Spaghetti - 250g
Onion - 1
White Wine - 30ml
Tomato Paste - 20ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
NOMU Italian Rub - 10ml
Baby Tomatoes - 160g
Tomato Passata - 250ml
Fresh Thyme - 5g
Pitted Kalamata Olives - 40g
Crème Fraîche - 60ml

Download the Recipe

Serves 3

START THE SPAGHETTI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
ENTER THE AROMATICS
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato paste, the grated garlic, the chilli flakes (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the quartered baby tomatoes and fry until starting to soften, 2-4 minutes (shifting occasionally).
CLASSIC SAUCE
When the tomatoes are soft, mix through the tomato passata, ½ the chopped thyme, the halved olives, 90ml of water and a sweetener (to taste). Simmer until slightly reduced and thickened, 12-15 minutes.
MAKE IT CREAMY
When the sauce has reduced, stir through ½ the crème fraîche. If the sauce is too thick for your liking, add a splash of the reserved pasta water. Toss through the cooked pasta and season.
PASTA PERFECTION
Plate up the tomato pasta. Dollop over the remaining crème fraîche. Finish off with the remaining thyme and a good crack of black pepper. *Chef’s kiss*

Spaghetti - 375g
Onions - 2
White Wine - 45ml
Tomato Paste - 30ml
Garlic Cloves - 2
Dried Chilli Flakes - 7,5ml
NOMU Italian Rub - 15ml
Baby Tomatoes - 240g
Tomato Passata - 375ml
Fresh Thyme - 8g
Pitted Kalamata Olives - 60g
Crème Fraîche - 90ml

Download the Recipe

Serves 4

START THE SPAGHETTI
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and return to the pot. Toss through a drizzle of olive oil.
ENTER THE AROMATICS
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Add the tomato paste, the grated garlic, the chilli flakes (to taste), and the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Add the quartered baby tomatoes and fry until starting to soften, 2-4 minutes (shifting occasionally).
CLASSIC SAUCE
When the tomatoes are soft, mix through the tomato passata, ½ the chopped thyme, the halved olives, 120ml of water and a sweetener (to taste). Simmer until slightly reduced and thickened, 12-15 minutes.
MAKE IT CREAMY
When the sauce has reduced, stir through ½ the crème fraîche. If the sauce is too thick for your liking, add a splash of the reserved pasta water. Toss through the cooked pasta and season.
PASTA PERFECTION
Plate up the tomato pasta. Dollop over the remaining crème fraîche. Finish off with the remaining thyme and a good crack of black pepper. *Chef’s kiss*