Find your recipes and restaurants here

Spaghetti with coriander and tomato

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 10
Servings 4


  • 6
    large, ripe tomatoes, skinned
  • olive oil for frying
  • 3
    cloves garlic
  • 5
  • 5
    chicken or vegetable stock powder
  • 500
  • 60
    olive oil
  • salt and milled black pepper
  • 1
    bunch fresh coriander, chopped
  • freshly grated Parmesan to serve


Seed and chop tomatoes. Drain. Heat oil and sauté garlic until glossy. Add tomatoes, sugar and stock dissolved in 15 ml (1 tbsp) boiling water. Cook for about 3 minutes. Cook spaghetti according to packet instructions. Rinse, drain and toss in olive oil, salt and pepper. Stir coriander into tomato sauce and cook for 1 to 2 minutes. Toss pasta and sauce together and serve with a crisp salad and freshly grated Parmesan cheese. TOTAL KILOJOULE COUNT: 9 510 kJ (2 275 Cal). A portion: 2 380 kJ (570 Cal).


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.