Ingredients
1 tbsp olive oil
½ shallot, finely chopped
1 garlic clove, finely chopped
125g/4½oz sun-blushed tomatoes, chopped
splash white wine
handful each fresh chives, parsley, basil, chopped
½ lemon, juice only
250g/9oz fresh spaghetti, cooked
1 lemon, cut into wedges, to garnish
Method
1. Heat the olive oil in a large frying pan, add the shallot and fry gently for two minutes. Add the garlic and cook for one minute. Add the tomatoes and wine and cook for four minutes, or until softened. Stir in the herbs, lemon juice and the cooked spaghetti.
2. Mix well to coat pasta and spoon into a serving bowl.
3. To serve, garnish with lemon wedges.
