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Colorful Tomato Burst Spaghetti

Taste the vibrant flavors of summer with this Colorful Tomato Burst Spaghetti. This easy-to-make pasta dish showcases juicy cherry tomatoes, fresh basil, and a kick of seasonings. With minimal ingredients and no need to cook the sauce, you can whip up this delicious meal with minimal effort!
1
22 min
TOTAL TIME
243
CALORIES
$1.66
PER SERVING
Colorful Tomato Burst Spaghetti
Ingredients
9 INGREDIENTS
6 SERVINGS
Dried Oregano
2 tsp dried oregano
Sugar
1/2 tsp sugar
Fresh Basil
1/4 cup fresh basil
chopped
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
White Wine Vinegar
1 tbsp white wine vinegar
Table Salt
1/2 tsp table salt
Black Pepper
1/2 tsp black pepper
Whole Wheat Spaghetti
12 oz whole wheat spaghetti
Mixed Cherry Tomatoes
2 lbs mixed cherry tomatoes
halved
Directions
4 STEPS
10 min
PREP TIME
12 min
COOK TIME
22 min
TOTAL TIME
1
In a large mixing bowl, combine halved cherry tomatoes, chopped basil, extra virgin olive oil, white wine vinegar, dried oregano, sugar, table salt, and freshly ground black pepper. Mix well and set aside for flavors to meld.
2
Meanwhile, cook the uncooked whole-wheat spaghetti according to package instructions until al dente. Drain and set aside.
3
Add the cooked spaghetti to the bowl with the tomato mixture. Toss the spaghetti and sauce together until evenly coated.
4
Serve immediately, dividing the pasta evenly among 6 plates. Enjoy the colorful and delicious taste of summer!
Health Info
Macros
50g
CARBS
4g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
How can I make my spaghetti sauce more flavorful?
Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
Why is my spaghetti pasta gummy or mushy?