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  • 3 tbsp olive oil
  • 2 banana shallots, finely diced
  • 350 g ripe cherry tomatoes, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp rice wine vinegar
  • A knob of butter
  • 1 bunch fresh basil chopped
  • 20 g parmesan, finely grated
  • 225 g spaghettini


  1. Heat the oil in a frying pan.
  2. Add the shallots and fry for a few minutes until soft. Add the garlic and fry for 30 seconds.
  3. Turn off the heat.
  4. Add the tomatoes, vinegar and butter.
  5. Cook the spaghettini in boiling salted water until al dente.
  6. Drain quickly and add to the pan so there is still some pasta water clinging to the spaghettini.
  7. Add the parmesan and basil.
  8. Toss together in the pan. Season and serve at once.
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