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Spaghetti Noodles with Fresh Tomato-Basil Sauce


  • 1/2 tbsp (7 mL) olive oil
  • 4   garlic cloves, pressed
  • 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes
  • 1 carton (32 oz) unsalted chicken stock or vegetable stock (4 cups/1 L)
  • 1 lb (450 g) uncooked spaghetti, broken in half
  • 3/4  oz (20 g) fresh basil leaves, snipped
  • 1/2 tsp (2 mL) each salt and black pepper


  1. Heat oil in All-Purpose Pot over medium heat 1-3 min or until shimmering. Add pressed garlic; cook until fragrant, about 30 sec. 

  2. Add tomatoes and chicken stock. Cover; bring to a boil over high heat. 

  3. Stir in spaghetti. Cook, covered, 10-12 min or until pasta is tender and tomatoes have burst, stirring occasionally. Gently squeeze any whole tomatoes with Chef’s Tongs

  4. Stir in basil, salt and pepper. 


  • 8  servings

Nutrients per serving:

Calories 250, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 46 g, Fiber 3 g, Protein 10 g

Cook's Tips:

For variety, stir in any of the following in Step 4.
• Fresh baby spinach
• Diced cooked chicken, Italian sausage or cannellini beans.

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