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

4.7

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Superb Tomato Spaghetti
  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.

  2. 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).

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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).

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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).

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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).

  3. 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.

  4. 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.

  5. 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 - 500g

  • Onions - 2

  • White Wine - 60ml

  • Tomato Paste - 40ml

  • Garlic Cloves - 2

  • Dried Chilli Flakes - 10ml

  • NOMU Italian Rub - 20ml

  • Baby Tomatoes - 320g

  • Tomato Passata - 500ml

  • Fresh Thyme - 10g

  • Pitted Kalamata Olives - 80g

  • Crème Fraîche - 120ml

Frequently Asked Questions

What is the preparation time for Superb Tomato Spaghetti?

The preparation time for Superb Tomato Spaghetti with Kalamata olives & fresh thyme is between 25 and 40 minutes.

What is the total time required to make Superb Tomato Spaghetti with Kalamata olives & fresh thyme?

The total time required to make Superb Tomato Spaghetti with Kalamata olives & fresh thyme is between 35 and 50 minutes.

How many servings does Superb Tomato Spaghetti provide?

4 servings

What are the main ingredients in Superb Tomato Spaghetti?

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

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?

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

How many calories does Superb Tomato Spaghetti have?

745 calories

How much fat content does Superb Tomato Spaghetti have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Fresh Thyme 20 g

Fresh Thyme 20 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Whole Wheat Spaghetti 500 g

Whole Wheat Spaghetti 500 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 936