One-Pan Caramelised Tomato Spaghetti

Ingredients

• 700 g cherry or grape tomatoes
• 4 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/2–1 tsp red chilli flakes (optional, to taste)
• 1 tsp sugar (helps caramelisation; optional if tomatoes are very sweet)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 350 g dried spaghetti
• 750 ml hot water or light vegetable stock (about 3 cups), added in portions
• 1 tsp balsamic vinegar (optional brightness)
• 20 g unsalted butter or 1 tbsp olive oil (for finishing)
• Handful fresh basil leaves, torn
• 30–40 g finely grated Parmigiano Reggiano or pecorino, plus extra to serve
• Lemon zest, to finish (optional)

Equipment

• Large deep sauté pan or wide Dutch oven (with lid)
• Tongs and wooden spoon
• Microplane/zester (optional)

Method

1. Caramelise the tomatoes. Heat 3 tbsp olive oil in a wide pan over medium-high. Add tomatoes, sugar, 1/2 tsp salt and pepper. Cook 6–8 minutes, shaking occasionally, until skins blister, some burst, and browned spots form. Reduce to medium, add garlic and chilli; cook 60–90 seconds until fragrant.
2. Start the spaghetti. Break spaghetti in half so it fits flat in the pan. Add to tomatoes with 500 ml hot water/stock. Using tongs, push noodles under the liquid. Cover and cook 4 minutes, stirring once to prevent sticking.
3. Build the emulsion. Remove lid; add remaining 250 ml hot water/stock in splashes as needed, tossing frequently. Cook 4–6 minutes more until pasta is al dente and the sauce looks glossy and lightly thickened (it should coat noodles, not soupy).
4. Finish. Stir in balsamic (if using), butter (or 1 tbsp oil), remaining 1/2 tsp salt (to taste), and 1 tbsp olive oil if you like extra sheen. Toss off the heat with basil and cheese until silky. Adjust seasoning.
5. Serve. Twirl into bowls. Top with extra cheese, basil, and a whisper of lemon zest.

Notes & Substitutions

• Tomatoes: Out of season? Add 1–2 tbsp tomato paste with the garlic to boost umami and colour.
• Gluten-free: Use quality GF spaghetti; watch liquid closely—GF pasta releases more starch. Add water in smaller splashes.
• Dairy-free/vegan: Skip butter and parmesan; finish with extra-virgin olive oil and nutritional yeast.
• Add-ins: Olives, capers, or a tin of good tuna can turn this into a hearty main. Add in the last 2 minutes to warm through.
• Sauce control: If too loose, cook uncovered and toss until it clings. If too tight, add a splash of hot water and swirl.

Approx. Nutrition (per serving)

~520 kcal • ~74 g carbs • ~15 g protein • ~18 g fat • ~780 mg sodium
Estimates only; varies with cheese quantity and stock used.

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