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!
Serving guide
Choose your portion size.
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*
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*
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*
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*
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.70
for 4 servings · R28.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R36.99 · 48% of packR17.76
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Spaghetti needs 500 gSpaghetti Pasta 500 g 500 g at R22.99 · 100% of packR22.99
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White Wine needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Baby Tomatoes
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Creme Fraiche, Dried Chilli Flakes, Garlic, NOMU Italian Rub, Onion, Pitted Kalamata Olives, Spaghetti, Thyme, 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. 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* 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.
What should be prepared from my kitchen to make Superb Tomato Spaghetti?
Baby Tomato, Creme Fraiche, Dried Chilli Flakes, Garlic, NOMU Italian Rub, Onion, Pitted Kalamata Olives, Spaghetti, Thyme, 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